Food for the (Gluten Intolerant) Soul

Ingredients:
Standard Version:

• 3 cups regular flour, spelt flour, or gluten-free flour
• 1¼ cups raw tahini (300g)
• ½-1 cup sugar or honey (adjust based on sweetness preference)
• 150g soft butter or coconut oil
• Pinch of salt

Preparation:

1. Make the Dough: Mix all the ingredients in a large bowl and knead until you get a uniform dough. Let the dough rest in the fridge for 30 minutes.
2. Preheat the Oven: Preheat the oven to 180°C (gas mark 3-4).
3. Shape the Cookies: Form the dough into cherry-sized balls, about 30-40 pieces. Place them on a baking pan lined with baking paper, leaving a few centimeters between each cookie. Press down gently with a fork to slightly flatten and create a pattern.
4. Bake: Bake the cookies for about 10 minutes, until slightly golden. Let them cool in the baking pan—they will be soft but will harden as they cool.
5. Store: Once completely cooled, store the cookies in an airtight container in a cool, dry place.

Tip: Instead of shaping each cookie individually, you can roll the dough into a cylinder and slice it into cookies. Press each slice with a fork to create a pattern before baking. Enjoy!