Christmas gingerbread cookies with tahini paste

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Who doesn't love gingerbread cookies? We couldn't wait to try them. These cookies with our sesame paste will be even tastier! See for yourself and grab the recipe.

Number of servings

Sharpness level

MILD

Preparation time

50 min.

Difficulty level

EASY

INGREDIENTS

50 grtahini paste
2 spoons of honey
320 g wheat flour
100 g of
1 ½ teaspoons of baking soda
½ teaspoon cocoa (optional)
20 g (1 bag) gingerbread spice
2 tablespoons of butter
2 eggs
100 g warm milk

A METHOD OF PREPARING

Place the honey, sugar, tahini paste, baking soda, and cocoa powder in a saucepan and heat over low heat until combined. Then add the gingerbread spice, butter, and one egg. Set aside to cool.
Sift the flour and place it in a large bowl. Pour in the contents of the saucepan and begin kneading the dough, gradually adding the milk until it is pliable and doesn't stick to your hands. Set aside for about 30 minutes.
On a floured surface, roll out the dough until it's about ½ cm thick. Using cookie cutters, cut out gingerbread cookies. Place them on a baking sheet lined with baking paper, spacing them 2 cm apart.
Beat the egg and brush it on top of the gingerbread cookies, place in an oven preheated to 180°C (top and bottom, no fan) and bake for about 10 minutes.

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