It has the consistency of a cookie, and the taste of halva.
The recipe for these cookies is… well basically there’s no recipe.
2 parts tahini paste
1 part honey
That’s it. I’ve made as little as 2 tbsp. tahini paste + 1 tbsp. honey or you can whip up a big batch.
Mix the two ingredients vigorously with a fork. Keep mixing until it gets a more solid consistency. Wet your hands while forming the balls (so the dough doesn’t stick to them). Pat each ball down lightly and bake on a cookie sheet in a 150 C (300F) oven.
Garnish with a pecan or almond on each cookie, or bury a piece of chocolate inside.
I have to warn you. While this recipe is super easy, the cookies are also a little finicky. They really don’t like to be over-baked, even a little. On the other hand, they don’t really change color, so it’s a bit hard to tell when they’re done.
My son (who introduced me to this great recipe - thank you!) baked them for 40 minutes. I needed a little less in my oven. My suggestion is to time them carefully and see what works for you, then do the same each time.
Note: This is an extremely kid friendly recipe. Got pre-schoolers at home? I’m sure they’d love to make homemade cookies with you.