Ingredients
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1/2 cup peanut butter
1/2 cup tahini
3/4 cup brown sugar
1/4 cup sugar (caster or superfine)
1 teaspoon vanilla
1 large egg, lightly beaten
Preparation
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Preheat oven to 350F/175C & grease an oven tray.
In a large bowl mix sugars together.
Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
With a fork, make a slight indent to flatten cookies.
Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
Let cool for 10-15 before touching otherwise they will crumble.
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