Insanely Good Tahini Shortbread | Meatland

1 1/2 cups (375 ml) plain flour
1/2 cup (125 ml) white sugar
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) Maldon salt*
100 - 115 grams butter, melted (see notes)
1/2 cup (125 ml) tahini paste (tahini golmi)

* Maldon salt is the best here as it's never over-powering and the delicate crystals add so much. Use less than 1 teaspoon if using another salt.

1: Mix the flour, sugar, baking powder and salt in a bowl.
2: Mix in the melted butter and tahini by hand till well combined. Do not over-mix. The mixture will be a bit crumbly but will come together when rolled.
3: Roll mixture into small balls and bake at 180 C for approximately 15 - 17 minutes till just beginning to color and the surface cracks.
4: Allow to cool completely before removing from tray as cookies are fragile when warm.

COOK'S NOTES: Substitute 1/2 cup canola oil/coconut oil for excellent parve results. If using butter - my choice whenever possible - you can use slightly more than 100 grams for easy mixing but don't use less than 100 grams or the dough won't hold together when rolling. Dip firm, cooled cookies in melted, dark chocolate if desired - or add chocolate chips to the dough - but I think they are pretty perfect made just plain. Tahini Golmi is the undiluted tahini paste sold in plastic jars on supermarket shelves. These cookies keep extremely well provided you resist the urge to eat them and the quantity of dough makes a lot. Minimal effort required to enjoy maximum results.