Thursday, October 1, 2020

Salted honey and tahini shortbread biscuits.

 Very easy and unusual. Perfect with a cup of coffee.   An Adam Liaw recipe adapted to TMX. 


Set oven to 150 C. FF

200g butter , room temperature 

80 g raw castor sugar

70g soft brown sugar

125 g honey. 

125 g tahini 

300g plain flour

 Teaspoon baking powder

Flaked salt


Cream butter and both sugars in TM bowl, 1 minute, speed 4, scrape down. 

Add honey and tahini, mix, 1 minute, speed 4

Add flour, sprinkle baking powder and salt over top of flour, mix 30 seconds, Speed 4. Scrape down , mix 10 seconds, speed 4

Using a dessertspoons or 5 cm spring loaded icecream scoop, place 12  rounds on lined baking sheet. 

Press lightly with finger and sprinkle with a small amount of flaked salt.

Bake for about 15 to 20 minutes. Should be Very light Brown on edges. 

Let setup on baking tray for 5 minutes. Remove on to wire rack. 

Makes 30. 

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