Ingredients

200 grams softened butter or margarine
3 cups flour
1 cup sugar
1 cup Mayver’s Hulled Organic Tahini
2 teaspoons baking powder

Method

Preheat the oven to 170º C

Mix all ingredients well. The dough will feel slightly dry, but will become stickier when you form the cookies.

Wet hands slightly and take small amounts of dough, form into balls the size of golf-balls, and the dough will become more sticky. Place each ball on a baking sheet and press flat with a fork, creating a criss-cross pattern.

Bake the cookies for 14-17 minutes, and remove them from the oven before they turn golden. (If they brown too much, the tahini will taste bitter).
Leave the cookies on the cookie sheet until they cool completely. Once cooled, dust with powdered sugar.