Updated: Feb 5
Guess what? Tachini can also be served as a desert (kinu’ach - קִנּוּחַ), and it's absolutely delicious!
1 cup (150 gram) raw tahini (thina golmit - טְחִינָה גָּלְמִית).
3 cups (465 gram) self-raising flour (kemah tofe’ah - קֶמַח תּוֹפֵחַ).
200 gram melted butter (hem’a - חֶמְאָה).
¾ cup (134 gram) sugar (sucar - סֻכָּר).
10 gram vanilla sugar (sucar vanil - סֻכַּר וָנִיל).
Mix together all of the ingredients (mitzrachim - מִצְרָכִים) until you get a uniform texture.
Make small balls from the mixture you got and lay them (far from each other) on a template (tavnit - תַּבְנִית) with baking paper (Ni’ar affi’a - נְיַר אַפֶּיהָ). You can decorate your cookies with almond fragments.
Bake in the oven (tanoor - תַּנּוּר) for 10 minutes in 170°C / 338°F. Make sure to check on your cookies - they’ll be ready once they are cracked and have a light golden shade. Be careful not to burn them!
Let the cookies (ugi’yot - עוּגִיּוֹת) rest and cool outside of the oven, then separate them gently from the baking paper, and put on a plate. The cookies should be soft and melt in your mouth.
Bon Appétit! - Bete’avon - בְּתֵיאָבוֹן!