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This tahini shortbread cookie recipe transforms the humble shortbread into something extraordinary. The addition of nutty tahini creates a depth of flavor that's both surprising and addictive, while the sesame seed coating adds a delightful crunch and visual appeal.
I discovered this recipe during Ramadan last year when looking for something special to serve with evening tea. The combination of buttery shortbread with earthy tahini became an instant favorite with everyone who tried them.
Ingredients
- Tahini paste: Gives these cookies their signature nutty flavor and helps create their melt in your mouth texture
- Unsalted butter: Ensures the tahini flavor shines through without competing with salt
- Light brown sugar: Adds subtle caramel notes that complement the sesame flavors
- Vanilla bean paste: Provides tiny aromatic specks throughout the dough but extract works too
- Gluten free flour blend: Creates the perfect structure without gluten
- Cornstarch: Makes these cookies exceptionally tender
- Xanthan gum: Provides binding that replaces gluten
- Salt: Enhances all the flavors especially the nuttiness of tahini
- White and black sesame seeds: Create visual contrast and extra flavor
Step-by-Step Instructions
- Mix the base:
- Combine tahini paste, butter, brown sugar and vanilla using a wooden spoon until smooth. Work with gentle strokes until just combined. Do not beat vigorously. The mixture should look homogeneous but not fluffy as we want to avoid incorporating air which can cause spreading.
- Incorporate dry ingredients:
- Sift the gluten free flour, cornstarch, xanthan gum and salt together, then add to your tahini mixture. Stir with your wooden spoon until the dough begins to form, then switch to hand kneading. The texture should be smooth and pliable but not sticky to touch, similar to traditional shortbread dough.
- Shape and chill:
- Divide your dough into two equal portions and form each into a log about 7 inches long and 2 inches in diameter. This initial chilling for about 30 minutes makes the dough easier to work with. After the first chill, roll the logs in the mixed sesame seeds, pressing gently to ensure they adhere, then wrap tightly and chill again until firm.
- Slice and bake:
- Use a sharp serrated knife to cut half inch thick rounds from your chilled logs. Place them on parchment lined baking sheets with space between each cookie. Bake one sheet at a time for maximum consistency, keeping the waiting cookies refrigerated until their turn in the oven. Watch for light golden edges as your indicator of doneness.
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Tahini is truly the star ingredient here. When I first tested these cookies I was amazed at how it transforms ordinary shortbread into something complex and sophisticated. My grandmother who rarely compliments baking ate three in one sitting the first time I made them which tells you everything you need to know about their irresistible quality.
The Perfect Texture Secret
The combination of cornstarch and proper mixing technique creates the ideal shortbread texture. When mixing your tahini, butter and sugar, remember to stir rather than cream. Creaming incorporates air which can lead to cookies that spread too much and lose their characteristic sandy shortbread texture. The goal is a dense, rich cookie that holds its shape while baking and melts in your mouth when eaten.
Make Ahead Options
These tahini shortbread cookies are perfect for planning ahead. The dough logs can be prepared up to three days before baking and kept refrigerated. For longer storage, wrap the sesame coated logs in a double layer of plastic wrap followed by foil and freeze for up to three months. When ready to bake, let the logs thaw slightly in the refrigerator until just soft enough to slice, usually about 20 minutes.
Serving Suggestions
While delicious on their own, these cookies shine alongside specific pairings. Try them with Turkish coffee where the strong coffee notes complement the sesame flavors perfectly. For a modern dessert plate, serve alongside vanilla ice cream drizzled with honey and a sprinkle of extra sesame seeds. During holidays, arrange them on a platter with fresh figs, dates and other Mediterranean sweets for an impressive display.
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These tahini shortbread cookies are a unique addition to any dessert table—simple, delicious, and unforgettable.
Frequently Asked Questions
- → Can I make these cookies with regular flour instead of gluten-free?
Yes, you can substitute the gluten-free flour blend with an equal amount of all-purpose flour and omit the xanthan gum completely. The texture may be slightly different, but the cookies will still be delicious.
- → How important is chilling the dough?
Chilling the dough is crucial for these cookies. The first chill (15-30 minutes) makes the dough easier to shape into logs, while the second longer chill (2 hours) ensures the cookies hold their shape when sliced and during baking.
- → Can I use all white or all black sesame seeds?
Absolutely! Using only white or only black sesame seeds works perfectly well. The mix provides visual contrast, but the flavor will be similar either way. You could also substitute with other seeds like poppy seeds for variation.
- → What can I substitute for tahini paste?
Other nut or seed butters can work as substitutes, though they will change the flavor profile. Almond butter would give a sweeter taste, while sunflower seed butter would maintain a more similar texture and neutral flavor.
- → Why shouldn't I cream the butter mixture?
Creaming incorporates air into the mixture, which causes cookies to spread more during baking. For these shortbread cookies, you want a denser, more compact texture, so simple mixing without aeration is important for maintaining their shape.
- → How do I know when these cookies are done baking?
These shortbread cookies should be light golden brown around the edges when done. Be careful not to overbake as they can quickly go from perfectly done to too brown. They will also firm up as they cool.