Christmas gingerbread cookies with tahini paste
Who doesn't love gingerbread cookies? We couldn't wait to try them. These cookies with our sesame paste will be even tastier! See for yourself and grab the recipe.
Number of servings
Preparation time
50 min.
Print recipe
INGREDIENTS
- 50 gr Tahini Premium QF Quality Food
- 2 spoons of honey
- 320 g wheat flour
- 100 g of
- 1 ½ teaspoons of baking soda
- ½ teaspoon cocoa (optional)
- 20 g (1 bag) gingerbread spice
- 2 tablespoons of butter
- 1 egg
- 100 g warm milk
Ingredients for the icing:
- 1 spoon House of Asia Lime Juice
- 200g powdered sugar
A METHOD OF PREPARING
Cake:
- Place the honey, sugar, tahini paste, baking soda, and cocoa powder in a saucepan and heat over low heat until combined. Then add the gingerbread spice, butter, and egg. Set aside to cool.
- Sift the flour and place it in a large bowl. Pour in the contents of the saucepan and begin kneading the dough, gradually adding the milk until it is pliable and doesn't stick to your hands. Set aside for about 30 minutes.
- On a floured surface, roll out the dough until it's about ½ cm thick. Using cookie cutters, cut out gingerbread cookies. Place them on a baking sheet lined with baking paper, spacing them 2 cm apart.
- Bake the gingerbread cookies in an oven preheated to 180°C (top and bottom heat, no fan) for about 10 minutes. Meanwhile, prepare the icing: Sift the powdered sugar into a bowl. Add the lime juice and mix thoroughly until smooth and uniform.
- Once the gingerbread cookies have cooled, decorate them as desired.
