Tahini lemon biscuits from Crumb: The Baking Book (page 186) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute granulated sugar for caster sugar.

  • Frogcake on May 21, 2017

    These are outstanding cookies. I too found my dough to be crumbly, but it was quite workable and the cookies turned out great. I was able to make 18 cookies. Flavour was wonderful -nutty and lemony. The rind of two lemons generated a good one third of a cup. I also added a generous one quarter teaspoon of plain salt to the dough because I found was a bit flat-tasting. The salt worked to enhance the tahini lemon flavour adequately.

  • Breadcrumbs on March 08, 2015

    I was concerned how crumbly the dough was. I looked online to see if there was a typo and a liquid ingredient had been left out. I found no such evidence so I proceeded with skepticism. I found it odd that an author who took the time to point out she’d “taken great care here to explain the whys and hows of baking, in the hope that this will give you the confidence to get started…” hadn’t added a note to this recipe to advise readers that the dough should be crumbly (if in fact it should). She does note however that the “biscuits will be very crumbly when first baked” so I’m assuming my mixture was fine as they look precisely like the biscuits pictured in the book, ragged edges and all. The cookies are good, similar to a shortbread. Not too sweet, a change of pace from peanut butter cookies but certainly reminiscent of them although the texture is lighter. The lemon zest is a wonderful addition. Photos here: http://chowhound.chow.com/topics/1006474?commentId=9467657#9467657

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