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Crumbly tahin cookies from Yotam Ottolenghi.

Servings: 20


  • 270 g plain flour
  • 150 g soft butter
  • 130 g sugar
  • 110 g tahin
  • 1 tbsp fresh cream
  • 1/2 vanilla pod ( seeds only)
  • cinnamon to sprinkle


  • Beat butter and sugar until creamy.
    Add tahin, cream and vanilla seeds, mix well.
  • Add sifted flour and knead briefly, until you have a smooth loaf.
    Make balls from the dough about 20 g each ( the size of a big walnut), put them on a baking tray keeping distance between them.
  • Press a little each ball with your palm then using a fork to make a decor over the cookie.
  • Sprinkle cookies with cinnamon powder and bake in already heated oven at 356°F/ 180°C for 10-15 minutes, they have to stay quite white.
  • Do not remove from the baking tray until cool.
    In a tin box they can be stored up to a week.