Name: Sesame Tahini Cookies with Chocolate Glaze
Prep time: 75 min
Cook time: 138 min
Total time: 213 min
Yield: 4 Portionen
Ingredients: 125 g soft Butter; 60 g Tahini (sesame paste); 100 g Powdered sugar; 250 g Flour; 0.5 tsp ground Vanilla; 1 pinch Salt; 1 tbsp Cocoa; 2 tbsp Sesame; 100 g Dark chocolate coating; 10 g Coconut fat; Flour for the work surface; Baking paper

Cook Time

3 h 33 min

Servings

Difficulty

Medium

Prep Time

75 Min

This Thermomix® recipe for Sesame Tahini Cookies with Chocolate Glaze is ready in 3 h 33 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These sesame tahini coins are a delicious cookie that I particularly like to prepare during the Christmas season. The combination of tahini and sesame gives the coins a nutty aroma that is perfectly complemented by the dark chocolate coating. The preparation takes some time, but the result is worth it! The coins are ideal as a sweet accompaniment to coffee or tea and can be prepared well in advance. The cocoa in the dough creates a beautiful marble effect. An absolute must for anyone who loves extraordinary cookies!

Ingredients (12 ingredients)

Preparation (8 steps)

Mix butter, tahini and powdered sugar

Thermomix® Setting

30 sec/keine/Speed 4

Add 125 g soft butter, 60 g tahini and 100 g powdered sugar to the mixing bowl and stir for 30 sec./speed 4.

Add dry ingredients and knead

Thermomix® Setting

2 min/keine/Kneading speed

Add 250 g flour, ½ tsp ground vanilla and 1 pinch of salt to the mixing bowl and knead for 2 min./kneading level to form a dough.

120

Divide dough and knead in cocoa

Thermomix® Setting

30 sec/keine/Kneading speed

Halve the dough. Remove one half of the dough. Add 1 tbsp cocoa to the mixing bowl and knead into the remaining dough for 30 sec./kneading level. Wrap both doughs in cling film and chill for at least 1 hour.

Roll out and roll up dough

Roll out both doughs separately on a floured work surface into rectangles (approx. 20 x 30 cm each). Place dough sheets on top of each other and roll up tightly from the long side. Chill the roll again for at least 1 hour.

Cut and bake the coins

Cut the dough roll into approx. 0.5 cm thin slices. Place on two baking trays lined with baking paper. Bake one sheet at a time in a preheated oven (electric oven: 200 °C/convection oven: 180 °C) for approx. 8 minutes. Remove and let cool.