Special cookies with tahini and cocoa. With less sugar and with the cookie stamp that I brought back from London.
All ingredients should be at room temperature.
Mix the sugar, tahini and butter with a mixer until they are homogeneous.
Add the eggs one by one, so that each egg is incorporated with the dough, before adding the other one.
Mix the flour with the soda and salt and add them to the mixer.
Lower the speed of the mixer as it is working continuing mixing until the dough is been uniform.
Cover the dough with cling film and leave it in the fridge to rest for at least 3 hours. This time I made them late in the morning and baked them in the afternoon when I was waiting for my son’s godmother to come, who loves tahini. You can also make the dough at night before and let in the fridge overnight or you can also leave it in the fridge for up to 3 days and bake a little each day.
Line a tray/sheet with greaseproof paper, and preheat the oven to 180°C/350°F to be ready for baking after shaping.
With the help of two spoons or with the ice cream serving spoon, take from the dough (about 1.5-2 tbsp.) and form it in balls around 1.5 to 2cm/ 5/8" to 3/4" diameter, roll them through the sugar and place them on the pan. Press them on top with a cookie stamp or with a smash potato tool or with a fork so that they become wide and have an embossed shape on top. For a more special taste, a gourmet one, sprinkle some coarse salt on top. Personally, the contrast of sweet and salty at the same time is something that I like it very much. But it is very special and not to everyone's taste.
BE CAREFUL: place them far apart from each other because they spread out a lot. For example, those that before baking had a diameter of 5 cm/ 2” inches, after baking their diameter went to 8 cm/ 3” inches. And the big ones from 7cm/3” to 11cm / 4,5” inches.
The dough makes about 48 small cookies and requires 4 baking trays, i.e. 12 in each backing pan. Or makes 21 large ones and they need 3 baking trays, that is 7-9 in each backing pan (in my oven which is from the old ones and each pan is about 40x35 cm / 16”x14” inches). For that reason, I suggest to divide the dough into 3 or 4 parts and put it back in the fridge, until the time of making them.
Bake for about 9 Minutes in a preheated oven at 180°C/350°F. If you want them to be soft in the center, bake them for less time or make them larger. If you want them to be all crispy, increase the baking time.
11. Let them cool a little in the pan before collecting them, because as soon as they come out of the oven are soft and especially the big ones can break easily. For best result, let them cool well on a rack before storing.
Servings 0