Prep
1 hr 15 minCook
15 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 200 g margarine, at room temperature | |
| 400 g tahini halvah, vanillia | |
| 200 g all-purpose flour | |
| 1 teaspoon(s) baking powder | |
| 1 pinch salt | |
| 1/2 teaspoon(s) cinnamon | |
| lemon zest, of 1 lemon |
| 1. | Beat the margarine in a mixer with the whisk attachment until it becomes fluffy. |
| 2. | Break up the halvah with your hands and add it to the mixer. Beat until completely combined. |
| 3. | In a bowl, combine the flour, baking powder, salt, cinnamon and lemon zest. |
| 4. | Add the flour mixture to the mixer and beat until completely incorporated. |
| 5. | When the dough has come together nicely, remove from mixer and wrap in plastic wrap. Refrigerate for at least 1 hour. |
| 6. | Preheat oven to 170* C (338* F) set to fan. |
| 7. | Cut the dough into 30 pieces and shape each piece into a ball. Each ball should be about 30 g. |
| 8. | Place them on two baking pans that are lined with parchment paper and press the cookies lightly with your hands to spread them a little. |
| 9. | Bake for 12-15 minutes. |
| 10. | When ready, remove from the oven and allow them to cool for 20 minutes. |
| 11. | Store in an air tight container for up to 1 week. |
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