For a change, or an addition(?), to the usual Rosh Hashanah honey cake, I can thoroughly recommend these cookies. I had to stop myself eating the dough before it got to the oven.
Do take note that this is one of those recipes that needs to be prepared ahead of time. The dough needs to rest in the fridge for at least three hours before it can be baked. I left mine overnight.
I made my cookies a little smaller than recommended in the recipe. Next time I make these I think I will freeze some of the dough in cookie sized portions. We’ll get through them but really we don’t need that many biscuits hanging around the kitchen tempting us.
Tip
To get a better coverage of seeds, I suggest putting your seeds and salt onto a saucer, flatten your dough balls and then press into the saucer. You may need a few extra seeds but don’t increase the salt.
One reply on “Honey & tahini cookies”
Really yummy! and I agree about making them smaller