Uniquely amazing cookies with rich tahini flavor. Sugar for vegans and have more crispier cookies. Honey for non-vegans and you’ll have the aroma of honey additional.
In a large bowl, mix the melted vegetable butter with the tahini, the vanilla extact and the sugar or honey until combined. Mix everything together with a spoon or spatula until all the ingredients are well combined.
In another bowl, mix the flour with the cornstarch/cornflour, xanthan gum and salt.
Sift the gluten-free flour mixture into the liquid mixture in 3-4 portions. Each time mix well with a spatula until it is homogeneous.
If the spatula becomes difficult you when at the end, then knead it by hand. The dough should not be sticky to the touch.
Wrap the dough with greaseproof paper and then with cling film in a shape of a stick/log. It will be easier to give the shape now, so roll it into a round stick with diameter about 5 cm/2” inches and 20 cm/7 ¾ inches long. If you want them square, like me. (* see below the trick I did for square cookies). Put it in the fridge for 1-2 hours or until solid and be easier to cut.
As soon as you take the dough out of the fridge, preheat the oven to 180°C/350°F and line a baking tray with parchment paper.
Cut your stick of dough in slices of about 0.8 cm / 1/3 inches thick. It will make 25 cookies.
Dip the 2 edges of the cookies in the sesame seeds. Or if you prefer, dip all the cookie for covering entire surface. Place them onto the lined baking sheets. Leave space between them of about 1 cm/ ½ inch.
Bake at 180°C/350°F for about 14 minutes until golden brown. Remove the pan from the oven and let them cool in the pan for around 10 minutes. Because they are still very soft, you can separate them if need it.
After 10 minutes when they have cooled enough, transfer them to a rack and let them to cool very well before serving them. I put the rack on top of the parchment paper because some sesame seeds fall out as our cookies cool.
Keep the cookies in airtight container in a cool and dry place for about 20 days. As the days go by, they soften a little.
Servings 0