Tahini short bread
A dessert made with butter and from 30g to 70g of sugar. On the table in about 15 minutes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4⅜ oz butter
- from 30g to 70g of sugar
- 2⅝ oz Tahini
- 1 egg
- 7 oz flour (T45)
- 3g of baking powder
- Any toppings if desired (chocolate chips, ...) although it is very enjoyable on its own.
Make it lactose-friendly
- 125g of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Thoroughly mix the egg, sugar and Tahini
- Warm the butter so it is "pommade" meaning not liquide but soft enough so you can mix it with the preparation
- Have a good mixing of the butter and the preparation so it gets a bit airy.
- Add the flour slowly so the preparation stays homogenous.
- Add the baking powder
- Let the dough sit and then cook it as described in butter-based biscuits recipe
- Enjoy with tea
Nutrition (estimated, per serving)
| Calories | 535 |
|---|---|
| Protein | 10.3 g |
| Fat | 37.0 g |
| Carbs | 42.5 g |
| Fiber | 2.2 g |
| Sodium | 108 mg |
Source
based.cooking (community recipes, public domain) — unlicense