There is nothing better than opening a new cookbook, and nestling down with it to explore the recipes and pictures hidden in its pages. Whenever I’m asked what I would like as a gift, for Christmas or my birthday, a cookbook is always on my list.
These biscuits came from Crumb by Ruby Tandoh, which I received for Christmas this year, which is a really good cookbook. It perfectly balances photos and text, so you can either flick through it, only looking at the pictures, or delve more deeply, reading her explanations and little passages describing the different sections.
It’s also just beautiful, which is, of course, a necessity for the perfect cookbook- has to look good on your kitchen shelves!
These biscuits are delightfully simple- they take about 10 minutes to whip up and have no ingredients that you won’t already have in your cupboard. They are delightfully lemony, and not too sweet, with a nutty aftertaste. I added extra lemon flavour, in the form of juice, because I wanted to cut through the tahini, which is sometimes too rich, but if you want her pure recipe, only use the zest.
Lemon and Tahini Biscuits (recipe adapted from Crumb by Ruby Tandoh)
120g caster sugar
zest of 2 lemons
juice of 1/2 lemon
240g self raising flour
Cream together the butter, tahini and sugar. Then mix in the lemon zest and juice. Add the flour and stir.
Roll out little balls of dough, place on a greased and lined baking tray, and then flatten. You can use a fork to create lines or crosshatching if you want.
Bake for 12-15 minutes at 180 degrees Celcius, or until golden brown.