Spiced Cookies



150 gr white spelt flour (plain wheat flour will do it too)

75gr sugar (I used ordinary white sugar because that’s what I had but caster or a fine brown sugar would be fine)

4-5 tblsp tahini

2-3 tblsp rape-seed oil

Pinch of salt

1 heaped tsp baking powder

½ tsp ground cardamom (you could substitute this for cinnamon or add a little cinnamon too)

1 free range egg and use a little syrup instead (omit the egg or use an egg substitute  if preferred)



Mix dry ingredients and add the  tahini, oil and syrup if using, mix well. It’s at this point you’ll be able to see if any extra liquid is needed and this is where I added the egg. You are looking for a soft dough, not wet, just enough to pull together and knead into a ball. 

Don’t overwork it but try and eliminate the cracks. If it feels to sticky add a little extra flour. When you're happy with the consistency divide into 10 or 12 balls and place these on a non-stick tray. I used a fork to slightly flatten them into cookie shape, then sprinkled with sesame seeds. 

Bake in a medium oven (around 180C) mine is a bit erratic so it’s more haphazard than that. They need to cook quickly, around 10 minutes. Allow to cool on a wire tray. 


Mine were crisp but with a slightly giving centre, so more cookie than biscuit. However they are scrumptious.


I made these to accompany ice-cream but really they work with a cup of tea or better still a cup of Turkish coffee. Enjoy.