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Cookies with Tahini

35 minutes

8-10 Serving

Cookies  with Tahini


Put the yeast and sugar into the warm milk in a suitable bowl and mix with a wire whisk. Cover the container with cling film and leave it for 10 minutes for the yeast to activate. At the end of the time, remove the cling film from the yeast.
Put the flour into the kneading bowl, it is useful to add the flour in a controlled manner. Add the other ingredients and the activated yeast. Start kneading the dough and get a soft dough that does not stick to your hands.
Cover the dough with plastic wrap and leave it to ferment for at least an hour.
Remove the air by kneading the dough that you have kept waiting and fermented 1-2 more times. Then divide it into 12 pieces and make meringues.
Thin each meringue by hand or with a rolling pin to about half a centimeter.
Spread the mixture of tahini and sugar, which you mixed beforehand, all over the thinned dough. It depends on the size of the meringue, but 2 tablespoons is enough.
Roll the dough into a roll, roll it on the counter with your hands to make it thinner, wrap it in a spiral and place it on the tray. Continue this process until the meringues are finished. Leave your buns for 15 minutes for the tray to ferment.
Spread the egg yolk all over, sprinkle with walnuts and sesame seeds and bake in a preheated 180 degree oven for about 30 minutes until the top turns golden brown.


For the dough
1 teaspoon salt
1 tablespoon sugar
1 tablespoon dry yeast
3 tea glasses of warm milk
1/2 (half) glass of vegetable oil
2 full tablespoons of butter (well melted at room temperature)
As much flour as it takes (about 4.5 cups)
For the filling
1 cup tahini
1 cup sugar (increase the sugar according to your request, I put 1.5 cups)
For the top
1 egg yolk
Walnuts or hazelnuts
You can also add sesame seeds if desired

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