Tahini Cookies

Ana Australia did an interesting post about Israel and Israeli food from her travel experiences in Israel last year. I agree with a lot of what she says, based on the time I spent there, although she found it more Middle Eastern in Feel, where as I did find it for the most part to be quite European, in a lot of aspects.

The Food in Israel is definitely very diverse an multi cultural, allowing you to find something from everywhere mixed with something from somewhere else.

I have a good Israeli Friend who shared with me her recipe for Tahini Cookies. As far as cookies go, these are extremely healthy, full of iron and calcium.

The only unhealthy or unwholesome thing about these cookies is that they are so delicious it is very easy to eat them all up at once.

Ingredients

200ml Tahini paste(not diluted, preferably from whole sesame)

(Tahini is usually served diluted with water and lemon, and can be bought this way as well, so make sure you get the non diluted version. your local health food store will probably carry it.)

200ml Sugar

200grams soften butter

6ooml whole wheat flour (white flour can be used as well)

1 tsp baking powder

4 tsp vanilla sugar

(can be substituted for a tsp or so of vanilla)

mix all the ingredients together in a big bowl. you will get a substance that is not quite dough, if it is to dry add some tahini and visa versa. it should be a little mud like.

on a baking pan with a baking paper lay out flattened little balls made out of the dough. They should be about 3cm across before flattening. make sure you leave enough room in between them. Bake in a moderate oven, of 180c (about 350f) for 20 minutes. let the cool before moving them of the baking pan other wise they crumble.

enjoy.