Tahini Biscuits
We had friends arriving in 30 minutes for a cup of tea and nothing to serve them
I needed something fast and these were perfect…
Only 4 ingredients, one bowl and 10 minutes later they were in the oven
Some I left round (I think they look cute)…
Some I flattened (they are a bit crunchier)
They all taste great 🙂
And our friends loved them…
- ¼ cup (65g) tahini
- ¼ cup (90g) honey
- 1 cup (130g) whole rolled oats
- 1 teaspoon ground cinnamon
- Heat oven to 170 degrees and line a large baking tray with baking paper
- Add tahini and honey to a medium sized bowl and using a spatula, mix together
- Add oats and cinnamon and stir until all ingredients are well combined
- Using a teaspoon, roll heaped teaspoons of mix and place on prepared tray
- Either keep round or flatten - note they won't spread while cooking
- Bake for 12-15 minutes, until golden brown
- Allow to cool and if you haven't eaten them all already, store in an airtight jar
- These biscuits keep well for 3-4 days (they don't last any longer than that in our house!)
Note: You can make these biscuits any size you like. I have made them quite small which made 34 really cute little biscuits
Variations: I have added lots of different things to these biscuits – raisins, diced dried apricots, chocolate chips – but they are also great just as they are!
For a low FODMAP version, use peanut butter or pepita (pumpkin seed) spread in place of tahini and pure maple syrup in place of honey
