It’s hard to believe I’ve already been back home from my travels for one month.
Time spent reminiscing about all the amazing food and beautiful landscapes is slowly becoming less frequent. I’ve fallen back into the routine of full time work. I’m now well and truly back to reality.
Our travels were nothing less than life changing. If I could, I would transport us back to the winding market-lined alleyways of Palermo, to the picnics and bike rides had around the greenery and canals of Amsterdam, to the sky-high cliffs with breathtaking ocean views that connected the Cinque Terre. Ahh pure heavens. Unfortunately, I do not have wizardry teleportation powers that would make this a reality.But hey, home ain’t too bad either…So instead it’s time to embrace what makes day-to-day life in the homeland of good ol’ Melbourne pretty damn good.
And what is it that makes home so awesome? Well, home is where the baking happens. The planning, making, eating and most importantly, the sharing. While I tried my best to dabble in cooking throughout our journey, making use of the cute and cramped kitchens in many of the apartments we stayed in, and while some deliciously friendly meals were made, with fresh market-foraged foods, baking just didn’t make it into the mix. Time certainly did not permit, nor was there any shortage of sweets and pastries as we made our way through Europe. Now that I’m home it seems I’m making up for ‘lost’ time. I am in a cookie-baking rampage. Last week alone I cooked up three different batches of cookies. Needless to say, I think the family are pretty glad to have me home ;)
So after some serious cookie baking, it’s with pleasure I share this one with you, the gluten free Tahini Cookie. Inspired by Ottolenghi & Tamimi’s Tahini Cookie from Jerusalem, one of my favourite cookbooks that sits proudly amongst my home collection. These Tahini Cookies are sweet and delicate like shortbread, with a bitter twist of tahini. Simply delightful, and the perfect reminder that you don’t have to be in Italy to enjoy the little things. So have a flick through your fav cookbook, tahini cookie and a cup of tea in hand, and enjoy the little things.
Gluten Free Tahini Cookies
Makes 16-18 cookies
1/4 cup caster sugar
1/4 cup olive oil
1/4 cup hulled tahini
1/2 tsp pure vanilla extract
1 tbsp natural yoghurt
1 cup gluten free flour
1/2 tsp cinnamon, extra for sprinkling
Pinch of salt
Preheat oven to 180°C and line a baking tray with baking paper. Place sugar and oil in a bowl, mix with electric beaters on medium for a minute. Add the tahini, vanilla and yoghurt, continuing to mix. Add the flour, salt and cinnamon, and mix for another minute until the dough comes together. Briefly knead with your hands to form a smooth dough. Pinch off small bits of dough, roll between your hands into slightly flattened balls, and place on the prepared tray. Use a fork to gently flatten each ball, then sprinkle with cinnamon. Bake for 13-15 minutes, or until just starting to golden. Allow to cool on a wire rack, and store in an airtight container.