Hummus Bros. Levantine Kitchen
These crumbly shortbread–like biscuits just melt in the mouth. They take only a few minutes to make and bake, but the baking process is critical, so Don’t leave the kitchen while they are baking, as you need to catch them when they are light golden, no more than that. If you overcook them theywill take on a sour, almost bitter, taste.
Prep: 15 minutes
Cook: 8–10 minutes
Preheat the oven to 180°C/ 350°F/Gas mark 4 and line 2 baking trays with non-stick baking paper.
Cream the butter and sugar together in a bowl with a wooden spoon or beat in a food processor until light and fluffy.
Add the tahini and vanilla and beat together until smooth again. Add the baking powder and flour to another bowl and stir together, then gradually beat into the creamed tahini mix, pressing together with your hands to make a ball when it is too stiff to mix.
Scoop the dough into 15 mounds, then roll each one into a ball and put on the lined baking sheet, leaving a little space between them to spread during baking. Gently flatten the balls with a fork, then bake for 8–10 minutes until the tops have cracked and the biscuits are pale golden. Leave the cookies to cool and harden on the paper. If you eat them while they are still warm they will just crumble.