Earlier this week I made Black Sesame-Studded Tahini Cookies and I loved them. They were just the right amount of sweet and savory - all wrapped together in one cookie. So, I decided to adapt them to be gluten-free for a party tonight. I have two gluten-free guests coming. I'm not completely adept at gluten-free cookies, so these might need a little bit of tweaking to fix the texture issue (they crumbled really, really easily). But they are tasty.
Ingredients makes just under 3 dozen cookies
- 1 C gluten-free flour (I used a King Arthur pre-blended gluten-free flour)
- 1 C organic brown rice flour
- 1 C raw pecan pieces (feel free to substitute for any kinds of nuts)
- ½ C organic powdered sugar
- 2/3 C tahini (sesame paste)
- ½ t rosewater
- ½ C butter, cold and cubed
- 1 t salt (I used some vanilla salt)
- 3 T black sesame seeds
- 3 T organic granulated sugar
Procedure
Preheat oven to 350° F. Place flours, nuts, powdered sugar, and butter in a bowl. With your fingers, or a pastry cutter, blend the butter into the flour mixture until pea-sized chunk form. Pour in the tahini and the rosewater (if you don't like rosewater, omit) and press together into a ball.
Mix the black sesame seeds and sugar together in a bowl.
Form dough into 1” balls and roll them in the sesame seed-sugar mixture. Place on a parchment-lined baking sheet or a baking stone, spacing 1 to 2” apart. Flatten slightly with your thumb. Bake cookies until lightly golden, approximately 25 minutes. Let cool before moving from your baking stone or sheet.
Preheat oven to 350° F. Place flours, nuts, powdered sugar, and butter in a bowl. With your fingers, or a pastry cutter, blend the butter into the flour mixture until pea-sized chunk form. Pour in the tahini and the rosewater (if you don't like rosewater, omit) and press together into a ball.
Mix the black sesame seeds and sugar together in a bowl.
Form dough into 1” balls and roll them in the sesame seed-sugar mixture. Place on a parchment-lined baking sheet or a baking stone, spacing 1 to 2” apart. Flatten slightly with your thumb. Bake cookies until lightly golden, approximately 25 minutes. Let cool before moving from your baking stone or sheet.
These look delicious! I must try them out, though last time I baked something (cinnamon swirls) I got a rather hard and tasteless cinnamon bread :(
ReplyDeleteI have some recipes and nutrition articles on my blog if you are interested :)
https://www.foodswiper.co.uk/blog
Cheers!