Tahini tea biscuits

A British-style cookie, these fulfill the desire for a sweet with less sugar, says chef Lauren Gerrie. For a spin on the plain, when you're mixing the maple syrup and tahini, add 2 oz espresso and 1 tbsp Valrhona cocoa powder.


½ cup maple syrup
1/2 cup tahini (whisk in jar if oil has separated)
1 tsp vanilla extract
½ tsp salt
½ cup coconut flour
3/4 cup gluten-free all-purpose flour
1/3 tsp baking soda
1 cup white sesame seeds



Heat oven to 350˚. 


In a small bowl, whisk together maple syrup, tahini, vanilla and salt until smooth. In a large bowl, whisk together coconut flour, all-purpose flour and baking soda; add tahini-maple syrup mixture to flour mixture and, using a wooden spoon and hands, mix until fully combined. 


On a clean surface, roll dough to ½-inch thick and using a circular cookie cutter, cut approximately 15 discs (if dough becomes dry as you re-work and re-roll, splash water on your palms as you knead). 


Refrigerate discs, 20 minutes. Place sesame seeds in a shallow bowl and, using a spray bottle, spritz each disc with water, press into seeds and place on a parchment-lined baking sheet. 


Bake until golden, 6 to 8 minutes; cool completely and enjoy with coffee, tea or almond milk sweetened with honey.