Salted honey and tahini shortbread
There's nothing better to satisfy the desire for just a little taste of something sweet than a biscuit. If you can limit yourself to just one or two, it's lighter than a slice of cake.
Ingredients
200g butter, softened
¼ cup (80g) castor sugar
¼ cup (70g) soft brown sugar
½ cup (125g) honey
¾ cup (125g) tahini
2 cups (300g) plain flour, sifted
1 tsp baking powder
½ tsp table or cooking salt
1 tsp flake salt
Method
1. Heat your oven to 150C fan-forced (170C conventional). Beat the butter and sugars together with an electric beater until fluffy, then add the honey and tahini and beat to combine. Sift in the flour, baking powder and table salt and beat until just combined and the dough has a sticky consistency.
2. Line a baking sheet with baking paper. Take a tablespoon of the dough, roll it into a ball and press it lightly on the paper. Repeat until all the dough has been used. Scatter the biscuits with the flake salt and press lightly into the top of the biscuits. Bake the biscuits for 10-15 minutes until golden brown, then allow to cool.
Also try: Adam Liaw's cauliflower and yoghurt soup
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
