Tahini Cookies with homemade tahini sauce – Gluten-free version

👨‍🍳 Method

For the Cookies

1. 1
   Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Mix the gluten-free flour blend, sugar, cinnamon and salt.
3. 3
   Mix the tahini and lemon juice and season with salt.
4. 4
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
5. 5
   Add the egg and oil and mix into a soft dough.
6. 6
   Roll tablespoons of dough into balls the size of a walnut and roll each ball in Sesame and place on the baking sheet, spaced apart.

   Baking pan

   💡Roll with damp hands: the soft dough won't stick, and the balls come out smooth.
7. 7
   Flatten the balls a little on the baking sheet.
8. 8
   Bake 12–14 minutes, until the cookies are golden at the edges.

   OvenBaking pan

   💡Cookies that look too soft coming out of the oven firm up as they cool. Take them out when just the edges are golden.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool completely before serving.