Tahini cookies from Jerusalem (page 292) by Yotam Ottolenghi and Sami Tamimi

  • ground cinnamon
  • double cream
  • caster sugar
  • tahini
  • plain flour
  • butter

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

  • Ganga108 on February 27, 2022

    OMG these cookies! Everyone I have shared this recipe with loves them. They are so addictive. Absolutely gorgeous in flavour, and like all really short biscuits, a cuppa complements them perfectly.

  • jaelsne on October 28, 2019

    I wasn't sure what to expect. I was startled by my first taste of the cookie, but it grew on me. It tastes exactly like halvah (not very sweet) with the texture, of course, of a cookie. I would make it again. Keep tabs on them to avoid burning.

  • purrviciouz on April 23, 2018

    These were delicious and I'd make them again. Next time, just barely press down with the fork before baking because I preferred the thicker cookies. They were not too sweet and pretty light.

  • WFPLCleanEating on November 16, 2015

    I felt these were overbaked at the minimum time suggested - 15 minutes. If I make them again (and I'm not sure I will) I would start checking after 12 minutes. So it's hard to give a decent review as the overbaking made the flavor and texture not great. - Jane

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