Tender, flaky cookies layered with the rich aroma of tahini. Made without eggs or milk, this traditional tea-time treat uses cooking oil and tahini and is suitable for a vegan diet.
Mix the cooking oil, powdered sugar, and warm water. Add the baking powder, then gradually mix in enough flour to make a soft dough that does not stick to your hands.
Divide the dough into portions and roll each one into an oval. Spread a thin layer of tahini on top and roll it up. Coil the roll into a spiral and press gently to create layers.
Arrange the cookies on a parchment-lined baking sheet and sprinkle sesame seeds over them. Bake in an oven preheated to 170°C / 340°F for about twenty minutes, until the bottoms are golden. Remove them from the pan once lukewarm.
Important: Stir the tahini thoroughly in its jar before using, including the oil that has settled at the bottom, until smooth. Contains wheat gluten and sesame (tahini); this recipe contains no eggs or dairy. Store the cookies in a covered container for up to one week.
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