Recipe: Tahini Lemon Elevenses Biscuits.
My Nan was an expert baker and my sister and I have very happy memories passing her things in her small kitchen while she knocked up some of the best baked creations I’ve ever eaten. My sister and I have tried to recreate her mince pies with varying levels of results but nothing will ever come close to the pastry her famously cold hands produced.
Something we will always remember about our dear ‘ickle nan’ (named so because she was stooped from a lifetime bending over to bake) is elevenses. When at Nan and Grandads it was the law to have elevensies - Grandad would take me out birdwatching and walking the fields looking at nature and searching for snake skins and when we got back there was always some of Nan’s biscuits, sometimes we’d make it for 11, a lot of the time it was postponed until noon. Elevensies often came in shortbread form but more often than not - her Bosworth Jumbles (that’s Market Bosworth, where she lived) that were a golden, melt in the mouth delight.
Feeling the need for some elevenses vibes in my life I could feel myself gearing up to get baking something. Clearing out the cupboard I unearthed 3 jars of tahini and found this simple recipe, that I of course tweaked to make them a little less triggering for my tummy while I’m on these pain meds. It usually takes me a few rounds of tweaking to get it right to make them gluten and refined sugar free but this time I got it spot on first time - go me! I love to use coconut sugar because it has a caramel taste.
These are reminiscent of the Bosworth Jumble, with the melt in the mouth, crumbly texture and they are a delight for an eleven o’clock sit down with a cup of Earl Grey.
Ingredients.
Makes approx 16 biscuits.
100g tahini (light or dark but I prefer light)
100g coconut sugar (you can use normal sugar)
100g unsalted butter (you can use coconut oil if you want a vegan option)
Zest of 2 unwaxed lemons (pref organic)
150g brown rice flour
40g Doves Farm gluten free flour
1/2 tsp vanilla essence
Pinch sea salt
Method.
Preheat the oven to 180°c/fan 160°c/gas mark 4 and line two baking trays with a sheet of baking parchment.
Cream the butter, sugar, tahini and vanilla essence together, either in food processor on a low dough setting or with a hand whisk. After a few minutes add in the lemon zest.
Once the mixture is pale and fluffy transfer to a mixing bowl.
In a separate bowl weigh out the flour and mix in the baking powder and salt.
Pour the dry ingredients into the butter mix and give a good stir round until until it looks like all the ingredients have combined.
Pinch out conker size blobs and roll into balls, arranging on the baking sheet so they will have enough space around them. Then, using the palm of your hand flatten each ball and score the top with a fork.
Bake for 12-15 mins until they are starting to brown round the edges and then remove from over. Do not try and transfer them to a rack just yet, leave half an hour before doing so. Bet you can’t resist trying one but they will fall apart until cooled when they will firm up!
