Tahini cookies stuffed with Strawberry and Raspberry Jam

Bolachinhas de tahini recheadas com Doce de Morango e Framboesa

To surprise your boyfriend or girlfriend all you need is this vegan and delicious recipe. A gift with unexpected flavours and mouth-watering. Simple to prepare, see recipe:


    • Category: Dessert
    • Cuisine: Portuguesa
    • Pax: 2
    • Difficulty: Easy
    • Preparation Time: 200 min

    Ingredients (43 individual cookies):

    • 100 g margarine at room temperature (~ 1/2 cup)
    • 87 g sugar cane (or yellow sugar) (~ 1/3 cup + 2.5 tablespoons)
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon of sea salt
    • 50 g tahini (or substitute with peanut butter) (~ 1/4 cup)
    • 3 tablespoons of soy protein
    • 160 g Spelled flour (~ 1 + 1/2 cups)
    • Filling: Strawberry and Raspberry Extra Jam with Mint

    Method of preparation:

    1. In a bowl mix the margarine with the sugar, salt and vanilla and stir very well, or with an electric mixer, until creamy (about 3 minutes). Then add the tahini, and stir again. Finally add the flour and the protein and stir until incorporated (at this stage avoid stirring the dough too much). Transfer to a clean surface and form a ball with the dough. Wrap the ball in adherent film and take to the refrigerator 2-3 hours;
    2. Preheat the oven to 180ºC;
    3. On a clean surface, strain the dough to about 0.3 cm thick, and with a cookie cutter, cut circles. Arrange the circles in a baking tray lined with parchment paper;
    4. With a brush spread melted margarine over the wafers and over the margarine add some sesame seeds. Bake in preheated oven for about 10 minutes;
    5. Let the cookies cool a few minutes. Then add the cookies two by two and fill them with about 1 tsp. of Strawberry and Raspberry Extra Jam with Mint!

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