Try these easy tahini cookies from Ronen Givon and Christian Mouysset. To make the perfect cookies, they say... "The baking process for these halva cookies 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 they will take on a sour, almost bitter, taste."


  • 100g unsalted butter, softened
  • 85g caster sugar
  • 85g tahini
  • ½ tsp vanilla extract
  • 1 tsp baking powder
  • 150g plain flour


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking paper or silicone baking mats.

  • STEP 2

    Use a wooden spoon to cream the butter and sugar together in a bowl until light and fluffy. Add the tahini and vanilla, and beat together until smooth. Mix the baking powder and flour in another bowl then gradually beat into the creamed tahini mixture to make a dough.

  • STEP 3

    Divide the dough into 15 pieces, then roll each into a ball and put on the lined baking trays, leaving a little space between them to spread during baking. Gently flatten the balls with a fork, then bake for 8-10 minutes or 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.

Recipe adapted from Hummus to Halva: Recipes from a Levantine Kitchen, by Ronen Givon and Christian Mouysset, (£12.99, Pavilion). Photographs by Karen Thomas.

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