Honey & tahini biccies

From Lunch Lady 08

Makes 16-18 biccies

  • 1/3 cup sesame seeds
  • 1 1/2 cups almond meal
  • 1/2 tsp bi-carb
  • 1/4 tsp sea salt
  • 1/3 cup honey
  • 1/3 cup tahini
  • 1 tsp vanilla extract

Preheat oven to 180C and line two baking trays with baking paper.

Pour sesame seeds into a shallow dish (for rolling dough balls in later).

In a small bowl, whisk together the almond meal, bi-carb and salt.

In a large bowl, mix together honey, tahini and vanilla.

Add dry ingredients to wet ingredients and stir until well combined (once it has come together you can use your hands to knead it if it’s too stiff to mix).

Scoop out tablespoons of dough, roll into balls then roll in sesame seeds. Flatten each one into a round (about 1-1.5cm thick) and pop onto the lined trays, approx 5cm apart.

Bake for 8 minutes, until bottoms are golden. Swap trays from top to bottom of the oven halfway through cooking if they’re on separate shelves.

Cool on a wire rack.