Recipes

Black tahini biscuits

You need this

• 180 grams of flour

• ½ teaspoon of baking powder
• ½ teaspoon baking soda

• 120 grams of butter (room temperature)

• 100 grams of black tahini

• 100 grams of dark caster sugar

• 100 grams of white caster sugar

• 1 egg (white and yellow)

• 1 egg yolk

• 1 teaspoon vanilla extract

• 100 grams white chocolate (finely chopped)

• handful of white and black sesame seeds

To work

Whisk the flour with the baking soda and baking powder together in a bowl.

Place the butter, black tahini, brown and white caster sugar in the bowl of a food processor and beat with the whisk for about 5 minutes until light and fluffy.

Turn off the food processor and add the eggs one at a time. Turn the machine back on and then add vanilla extract until everything is incorporated.

Scrape the sides of the bowl and mix again.

Add to the dry ingredients and fold this a few times before turning the machine back on, so that your entire kitchen is not covered in powders.

Add the chopped chocolate and mix again.

Cover the bowl with cling film and refrigerate for a few hours until the mixture is firm enough to roll into balls.

When it is firm, divide the mixture into balls and roll them in a mixture of white and black sesame seeds.

Place them on a baking tray lined with baking paper, cover with cling film and refrigerate for at least an hour for the best baking result. To bake, preheat the oven to 160 degrees.

Line the baking trays with baking paper and place a few of the biscuits on the baking tray - keep enough distance between the biscuits, as they will spread a bit during baking.

Bake the cookies for 12-15 minutes and allow to cool completely before moving and eating!
Enjoy it!

Come visit the Cookery

When looking for the best tahini, the wondergrill or snacks to enjoy at home or on our terras come to our beautiful location in the middle of de Pijp in Amsterdam. The open workshops will start again after the summer but if you are planning a private workshop or diner you are more then welcome! See you soon!?

If you are planning a visit to Esther’s Cookery during the month of July & August please check if we are open!

Our opening hours are:
Monday: 1pm – 5pm
Tuesday: 1pm- 5pm
Wednesday: 1pm – 5pm
Thursday: 11am – 5pm
Friday: 11am – 5pm
Saturday: 11am – 5pm
Sunday: Closed

Recipes

Black tahini biscuits

To work

Whisk the flour with the baking soda and baking powder together in a bowl.

Place the butter, black tahini, brown and white caster sugar in the bowl of a food processor and beat with the whisk for about 5 minutes until light and fluffy.

Turn off the food processor and add the eggs one at a time. Turn the machine back on and then add vanilla extract until everything is incorporated.

Scrape the sides of the bowl and mix again.

Add to the dry ingredients and fold this a few times before turning the machine back on, so that your entire kitchen is not covered in powders.

Add the chopped chocolate and mix again.

Cover the bowl with cling film and refrigerate for a few hours until the mixture is firm enough to roll into balls.

When it is firm, divide the mixture into balls and roll them in a mixture of white and black sesame seeds.

Place them on a baking tray lined with baking paper, cover with cling film and refrigerate for at least an hour for the best baking result. To bake, preheat the oven to 160 degrees.

Line the baking trays with baking paper and place a few of the biscuits on the baking tray - keep enough distance between the biscuits, as they will spread a bit during baking.

Bake the cookies for 12-15 minutes and allow to cool completely before moving and eating!
Enjoy it!

Come visit the Cookery

Opening hours

To cook

Esther's Cookery

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Recipes

Black tahini biscuits

To work

Whisk the flour with the baking soda and baking powder together in a bowl.

Place the butter, black tahini, brown and white caster sugar in the bowl of a food processor and beat with the whisk for about 5 minutes until light and fluffy.

Turn off the food processor and add the eggs one at a time. Turn the machine back on and then add vanilla extract until everything is incorporated.

Scrape the sides of the bowl and mix again.

Add to the dry ingredients and fold this a few times before turning the machine back on, so that your entire kitchen is not covered in powders.

Add the chopped chocolate and mix again.

Cover the bowl with cling film and refrigerate for a few hours until the mixture is firm enough to roll into balls.

When it is firm, divide the mixture into balls and roll them in a mixture of white and black sesame seeds.

Place them on a baking tray lined with baking paper, cover with cling film and refrigerate for at least an hour for the best baking result. To bake, preheat the oven to 160 degrees.

Line the baking trays with baking paper and place a few of the biscuits on the baking tray - keep enough distance between the biscuits, as they will spread a bit during baking.

Bake the cookies for 12-15 minutes and allow to cool completely before moving and eating! Enjoy it!

Come visit the Cookery

Bake the cookies for 12-15 minutes and allow to cool completely before moving and eating!
Enjoy it!