100 g (4 oz) wholewheat flour
50 g (2 oz) sesame seeds
5 g (1 tsp) baking powder
5 - 10 g (1 -2 tsp salt
10 ml (2 tbsp) tahini (sesame) paste
15 ml (1 tbsp) olive oil
50 - 75 ml (2 - 3 fl oz) tepid water
50 g (2 oz) sesame seeds
5 g (1 tsp) baking powder
5 - 10 g (1 -2 tsp salt
10 ml (2 tbsp) tahini (sesame) paste
15 ml (1 tbsp) olive oil
50 - 75 ml (2 - 3 fl oz) tepid water
method
1. Preheat the oven to 220°C (425°F) Gas 7.
2. Combine the dry ingredients in a bowl.
3. Add the tahini paste and olive oil and mix with the fingertips until crumbly.
4. Gradually add enough water to form a soft dough.
5. Knead gently on a floured board and then roll out thinly.
6. Press out rounds with a biscuit cutter and arrange on a greased baking sheet.
7. Bake in the oven for 15 minutes until crisp and golden.
8. Cool on a wire rack, store in a tin and serve with cheese.
2. Combine the dry ingredients in a bowl.
3. Add the tahini paste and olive oil and mix with the fingertips until crumbly.
4. Gradually add enough water to form a soft dough.
5. Knead gently on a floured board and then roll out thinly.
6. Press out rounds with a biscuit cutter and arrange on a greased baking sheet.
7. Bake in the oven for 15 minutes until crisp and golden.
8. Cool on a wire rack, store in a tin and serve with cheese.
serving amount
makes about 20
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