Tahini Biscuits with Date Syrup is a traditional Israeli recipe for a biscuit made from a blend of flour with tahini and date syrup. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Tahini Biscuits with Date Syrup.
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These tahini biscuits with date syrup blend nutty richness with natural sweetness, perfect for a quick snack or dessert. They also marry very well with Tahini and Halva Ice Cream
Ingredients:
250ml tahini, well-stirred
125ml date syrup
125g plain flour
1/2 tsp baking soda
1/4 tsp sea salt
1 egg, lightly beaten
1 tsp vanilla extract
Method:
Pre-heat your oven to 180°C. Line a baking tray with parchment paper.
Whisk together the tahini and date syrup in a bowl until smooth. Add the egg and vanilla extract, whisking until fully incorporated.
Sift together the flour, baking soda and salt into a separate bowl.
Gradually fold the dry ingredients into the egg mixture, blending them until they come together as a dough (you want them just combined, avoid over-mixing or the biscuits will end up tough).
Scoop up the dough by the tablespoonful and drop onto the prepared baking tray, spacing them 4–5cm apart to allow for spreading during baking.
Flatten each biscuit slightly with the back of a spoon (dip the spoon in warm water between each biscuit to prevent sticking).
Transfer to the centre of your pre-heated oven and bake for 10–12 minutes, or until edges of the biscuits golden.
Remove from the oven and allow to cool on the baking tray for 10 minutes (the biscuits will firm up as they cool). Then carefully transfer to a wire rack and allow to cool completely before storing or serving (store in an air-tight tin).
