A cookie made with tahini's intense aroma, flaky in layers and melting in the mouth. Free of egg and milk, this recipe is kneaded with vegetable oil and tahini, making it a traditional tea treat that vegans can also enjoy.
Mix the vegetable oil, powdered sugar, and lukewarm water. Add the baking powder, then work in the flour little by little until you get a soft dough that doesn't stick to your hands.
Divide the dough into pieces and roll each into an oval. Spread a thin layer of tahini over it and roll it up, then coil the roll into a spiral and press down lightly; this step creates the layered structure.
Arrange the cookies on a parchment-lined tray and sprinkle with sesame seeds. Bake in a preheated 170-degree oven for about twenty minutes, until the bottoms are golden. Remove once cooled slightly.
Important: Stir the tahini thoroughly in its jar before using it; it should be homogeneous, combined with the oil that has settled at the bottom. Contains gluten (flour) and sesame (tahini); contains no egg or dairy. The cookies stay fresh in a sealed container for a week.
Spreading tahini on the dough and rolling it up to create a layered structure makes the cookie flake apart in layers. Sprinkling sesame seeds on top adds both look and flavor.
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