grain free | gluten free
Recipe by: Johanna from glutenfreierezeptwelt.de
INGREDIENTS: for about 20 biscuits
- 80g softened butter
- 100 grams of sugar
- 60 g tahini (sesame paste)
- 1 tbsp lemon juice
- 1 egg, size L
- 100 g Ruut cassava flour
- 25 g finely ground almonds
- 10 grams of sesame seeds
- 1/4 tsp salt
- 1/4 tsp vanilla powder (or pulp of 1/2 vanilla bean)
- 100 g chopped walnuts
- 100g chopped chocolate
PREPARATION:
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Using a hand mixer, beat together the butter, sugar, tahini, and lemon juice. Add the egg.
- Add cassava flour, ground almonds, salt and vanilla powder and mix well.
- Finely chop the walnuts and chocolate and fold into the cookie dough using a spatula.
- Form small balls using an ice cream scoop or a tablespoon, place on a baking tray lined with baking paper and flatten slightly with the back of a moistened spoon. The cookies should be about 0.5 cm thick. Leave some space between each cookie as they will spread a little while baking.
- Bake at 180°C, top and bottom heat, for 10 minutes until the edges of the cookies are golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully place them on a wire rack and let them cool completely.
Tips:
- Chop the walnuts and chocolate smaller than "chocolate chip size" like larger crumbs.
- If you wet the ice cream scoop or the spoon for shaping the cookies, it's much easier and the dough doesn't stick to it.
- When you take the cookies out of the oven, they are still very soft and fragile. But as soon as they have cooled down a bit, they will firm up and you can easily transfer them from the baking sheet to a wire rack.
- The tahini and walnuts can easily be replaced with other nuts or nut butter of your choice.
