Tahini biscuits – soft or crunchy

The idea behind these recipes was to create gluten, dairy and egg free recipe. As always the first objective was the taste and texture, that would not be any inferior to restrictions free biscuits. I also could not use sweeteners, except honey or glucose powder. I have chosen honey, and quite a lot of it, compared to my other recipes where I use as little sugar as I can. The unusual combination of ordinary ingredients allowed to create a unique delicious taste, similar to ginger biscuits, only without ginger. The first, the simplest recipe with only 5 ingredients, can be baked into thin, hard and crunchy biscuits or more soft and chewy ones, depending on the thickness of the dough and baking time.

The second recipe with added ingredients, is a version for the softer biscuits, which stay soft even with longer storage.

This is the easiest dough to prepare, just mix all ingredients, use pastry bag to pipe the dough, decide on the texture you want, and adjust the thickness of the dough to obtain it. Another different feature is baking regime. It takes 20 to 30 minutes in 150C oven with fan to bake these biscuits.

Ingredients:

recipe 1

enough for three trays 30cm x 30cm for thin biscuits

  • 100g hulled tahini paste
  • 100g pure apple puree
  • 220-230g honey (mine started to crystallise and was quite thick)
  • 150g buckwheat flour (I used Bio-Oz)
  • 30g ground golden flax seed
  • 1g sea salt

recipe 2

  • 100g hulled tahini paste
  • 100g pure apple puree
  • 220-230g honey (mine started to crystallise and was quite thick)
  • 155-165g buckwheat flour, depending on the flour itself
  • 30g ground golden flax seed
  • 30g almond meal
  • 3-4g cinnamon powder
  • 2g ginger powder
  • 4g baking soda
  • 1g sea salt

Preparation:

Recipe 1 step by step preparation can be found here.

  • mix all wet ingredients
  • mix buckwheat flour and ground flax in a separate bowl
  • add wet to dry ingredients
  • mix them well
  • add salt
  • work with spatula to incorporate all ingredients together
  • the dough will be slowly thickening
  • use pastry bag to pipe the dough
  • adjust the thickness of the dough
  • I cover the tray with wet freezer bag, use rolling pin to flat the dough, the hight of tray edges are 3-4 mm
  • to make biscuits thinner I use the flat surface of a cup and then peel off plastic bag
  • alternatively you can use rolling pin with adjusted rings to achieve absolutely even thickness of the dough
  • fir a perfect bottom use silicon mats instead of baking paper
  • bake 20 min in 150C fan forced oven for a single tray, or 22-26 min for multiple trays (time strongly depends on your oven)

Recipe 2

  • preparation of the dough is exactly the same with only few extra ingredients added to the dry mixture
  • the dough will be soft and sticky, stays together and is easy to shape with wet hands
  • you can use pastry bag to pipe biscuits or it can be done shaping the dough with wet hands
  • if you want to have even surface without cracks wet the dough with water
  • baking is the best done at 140C with fan and using baking trays with slightly elevated sides
  • baking time depends on the size of the dough piece and can be between 25 and 30 minutes

You can bake larger cookies and decorate them either before baking with sprinkles, or after baking with chocolate. These biscuits make nice Christmas presents.

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