My favourite mediterranean biscuits (tahini & date)

These biscuits are spicy, flavourful and perfect paired with a coffee or a tea. The trick is to wait for them to cool down before eating...believe me they smell incredible, it is a struggle!!! This waiting process always tests my patience but the texture is so worth it - crunchy on the outside and crumbly in the centre - simply exquisite. If you can't tell I am obsessed and so is my family, these biscuits have a 2 day shelf life in my household!!

Ok, let’s get to the recipe!

Ingredients

• 110g butter softened

• 1/2 cup honey

• 1/2 cup tahini

• 2 cups plain flour (white, wholemeal or spelt works!)

• 1 tsp bicarb soda

• pinch of salt

• 1 tsp cinnamon, ground

• 1/2 tsp ginger, ground

• 1/4 tsp nutmeg, ground

• 80g dates, chopped

• sesame seeds to roll

Method

1. Preheat oven to 180C. Line a baking tray with baking paper.

2. Place the honey and tahini in a bowl and using an electric beater, beat for a minute until creamy.

3. Add the butter and beat until silky smooth.

4. Sift in the flour, spices, salt and bicarb soda. Combine the mixture using a spatula until just combined - don't over-mix!

5. Lastly, add in the chopped dates and gently mix them in to the dough.

6. Place sesame seeds in a shallow bowl.

8. Form round balls of approx. 2 tbs dough. Roll the balls into the sesame seeds to coat thoroughly on all sides.

10. Place coated balls on the prepared trays allowing space between for spreading.

11. Flatten each ball slightly and bake for 12 mins or until lightly golden.

12. Cool on a wire rack for the optimal crunch factor, and enjoy!

13. Store in an airtight container for up to 2 weeks.

14. Don’t forget to tag me @sofoodydietetics on instagram so that I can see your beautiful creations