Ingredients

200g butter, softened
2tbsp Mayver’s Hulled Tahini
1/2 cup castor sugar
2 tsp lemon zest
2 1/4 cups gluten-free plain flour
1/4 rice flour
1/4 tsp salt (optional)

Method

Using an electric mixer, beat the butter, tahini and sugar in a large bowl until pale with a creamy texture. Mix in lemon zest.

Combine the flours and salt and slowly sift into mixture whilst beating.

Turn out the mixture onto a board and knead gently. Roll into a log, 5cm thick. Wrap in cling-film and refrigerate for approx 1 hour.

Preheat oven to 160C.

Cut the dough into 1cm-thick portions and place on baking trays lined with baking paper 2cm apart. Dust with extra castor sugar.

Bake until lightly golden (20-25 minutes), and allow to cool for 5 minutes. Transfer to wire rack to cool completely.

You can change the recipe by removing the lemon zest and adding your own flourishes like raisins, chocolate buttons or almond pieces.