Recipe of the week: tahini, za’atar and sesame seed biscuits
They’re almost like cookies, as they’re quite brittle, and they’re delicious with a glass of mint tea
This recipe came about when a cake we were trying had tahini added to the sugar instead of honey, says Dee Rettali. The accident inspired me to create these biscuits – which are now a firm favourite at the bakery. They’re almost like cookies, as they’re quite brittle, and they’re delicious with a glass of mint tea.
Makes 28 biscuits
Equipment: large baking tray, lined with baking parchment
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Ingredients
- 150g salted butter, at room temperature
- 125g soft brown sugar
- 120g tahini paste
- 280g organic plain white flour
- zest and juice of 1 organic unwaxed lemon
- ½ tsp dried mint
- 1 tsp za’atar mix (see below)
- 25g sesame seeds
- 45g unrefined golden caster sugar
- 1 egg, beaten, to glaze
for the za’atar mix (makes 1 small jar):
- 4 tbsp fresh or dried thyme
- 4 tbsp toasted sesame seeds
- 3 tsp ground sumac
- 1 tsp fine sea salt
- 1 tsp dried oregano
- ½ tsp ground black pepper
Method
- Preheat the oven to 200°C/Fan 180°C/Gas 6.
- In a bowl, cream together the butter and sugar by hand until combined. Add the tahini paste – it might split a little, but do persevere – until everything comes together. Add the flour, lemon zest and juice, dried mint and za’atar mix and stir until the dough is smooth. Cover the bowl and chill the dough for 30 minutes in the fridge.
- In the meantime, toast the sesame seeds in a dry frying pan for three minutes – keep the pan moving so the seeds don’t burn. Transfer the toasted seeds to a bowl and combine with the caster sugar.
- Take the dough out of the fridge and divide equally into 25g pieces. Roll each piece into a smooth ball and place on a lined baking tray. Gently flatten each ball with the back of a spoon. Brush each biscuit with the beaten egg and sprinkle with the sesame seed and sugar mix. Chill for a further 20 minutes in the fridge.
- Bake for 15 minutes, keeping a keen eye on the biscuits, as they have a tendency to crisp up vigorously around the edge. Leave the biscuits on the tray to cool.
- When stored in an airtight container at room temperature, these biscuits will keep for seven days. If they start to soften, pop the biscuits back into a hot oven for six minutes.
To make the za’atar: place all the ingredients in a jar and shake vigorously. When stored in an airtight jar in a cool place, this spice mix will last for eight weeks.
Dee Rettali is a co-founder of Fortitude Bakehouse in Soho, London. This recipe is taken from her book, Baking with Fortitude, published by Bloomsbury at £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Create an account with the same email registered to your subscription to unlock access.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
'Will growth slow, or is the economy about to fall off a cliff?'
Instant Opinion Opinion, comment and editorials of the day
By Harold Maass, The Week US Published
-
Senate passes FAA bill with new consumer protections
Speed Read The legislation will require airlines to refund customers for flight delays
By Peter Weber, The Week US Published
-
Trump pledged pro-oil policy to CEOs, asked for $1B
Speed Read The former president promised to reverse Biden's environmental regulations if elected
By Peter Weber, The Week US Published
-
Expressionists: a 'rousing' exhibition at the Tate Modern
The Week Recommends Show mixes 'ferociously glowing masterpieces' from Kandinsky with less well-known artwork
By The Week UK Published
-
The Buddha of Suburbia: an 'orgiastic odyssey'
The Week Recommends Emma Rice brings Hanif Kureishi's 1990 novel to the stage
By The Week UK Published
-
6 stylish homes in Portland, Oregon
Feature Featuring a wall of windows in Collins View and a historic ballroom in Portland Heights
By The Week US Published
-
Tom Crewe's 6 favorite works that challenge societal norms
Feature The novelist recommends works by Margaret Oliphant, Patrick White, and more
By The Week US Published
-
On the trail of India's wild lions at Sasan Gir National Park
The Week Recommends The sanctuary is a 'roaring' conservation success
By The Week UK Published
-
Recipe: almond marmalade cake
The Week Recommends This syrupy cake can be toasted for brunch
By The Week UK Published
-
Venice Biennale 2024: from the good to the bad to the downright 'bizarre'
The Week Recommends Central exhibition features the work of some 330 artists
By The Week UK Published
-
Sunset Song: gripping theatre that's 'close to magic'
The Week Recommends Morna Young's 'first-class adaptation' of Lewis Grassic Gibbon's classic novel
By The Week UK Published