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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