This recipe is imported from my old blog
Originally published: 10 December 2013
Tahini shortbread cookies
Yields 8 cookies
The Ingredients
1/2 cup gluten free flour blend (Bob's Red Mill)
1/4 tsp cinnamon
1/4 tsp baking soda
2 tbsp maple syrup
2 tbsp organic hulled tahini (or any nut butter of similar consistency!)
Juice from 1 wedge of lemon
How to
Step one- Mix dry ingredients together. Add in wet ingredients and combine well. Preheat oven to 180C.
Step two- Make 8 tbsp spoon sized balls of dough and flatten to form cookies, use a fork to make a design on top.
Step three- Bake for about 15min on a baking sheet and cool before eating.
