Iraqi sesame cookies are a crisp snack made by combining tahini with sugar and flour, pressing plenty of sesame seeds onto the tops, and baking. These cookies come together quickly with just a few ingredients and can be stored in the freezer after baking.
Beat the tahini with the sugar. Mix in the flour, baking powder, and salt, working the dough just until smooth.
Take small portions of dough and press them into the sesame seeds to coat. Arrange them spaced apart on a parchment-lined baking sheet.
Bake in an oven preheated to 170°C / 340°F for 15 minutes, until the edges are lightly browned. Cool on the baking sheet for 5 minutes, then serve.
Do not overwork the dough, or the cookies will become tough. Do not extend the baking time; remove them when the edges are lightly browned, as they will continue baking after they come out of the oven. Allergens: contains gluten (flour) and sesame (tahini).
On beş dakika yerine on sekiz dakika fırında bıraktım çünkü kenarları hâlâ açık renkli görünüyordu, çıkardığımda biraz fazla sertleşmişti. Editör notundaki gibi erken almak gerçekten daha iyiymiş.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
