Dibs and Tahina Shortbread - Another Pantry

Name: Dibs and Tahina Shortbread - Another Pantry
Ingredients: In a mixing bowl, combine the butter, sugar, dibs, and tahinia. Mix with a handheld beater for 5 minutes, until smooth.; In a separate bowl, whisk together the flour and baking powder. With the beater on low speed, add the flour mixture gradually into the tahinia mixture until smooth.; Preheat the oven to 180ºC / 350ºF. Line two baking sheets with parchment paper.; Bake, one sheet at a time, for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch. Allow to cool on the sheets. Store in an airtight container for 4 to 5 days.

www.anotherpantry.co.uk

Try Fadi Kattan's Dibs and Tahina Shortbread—a crumbly biscuit with a nutty, slightly fruity taste perfect for any occasion.Makes 30 biscuits. Perfect for dessert or tea time!

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Ingredients

In a mixing bowl, combine the butter, sugar, dibs, and tahinia. Mix with a handheld beater for 5 minutes, until smooth.
In a separate bowl, whisk together the flour and baking powder. With the beater on low speed, add the flour mixture gradually into the tahinia mixture until smooth.
Preheat the oven to 180ºC / 350ºF. Line two baking sheets with parchment paper.
Bake, one sheet at a time, for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch. Allow to cool on the sheets. Store in an airtight container for 4 to 5 days.