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Eggless Sesame Shortbread

"Explore the Vegetarian Chef in YOU!"

Scottish Shortbread is butter rich, but this Eggless Sesame Shortbread is packed with Tahini and equally scrumptious. Protein rich with sesame seeds inside and out.

Preheat Oven to 325º


  • 1 Cup Tahini
  • 1/4 Cup Butter
  • 1/3 Cup Honey
  • ¼ Cup Cornstarch, Arrowroot, or Ener-G Egg Replacer
  • 1 Cup Unbleached White Flour
  • ¾ tsp Sea Salt
  • ½ Cup Organic Sesame Seeds

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Sift dry ingredients together. Combine wet ingredients together. Mix together by hand until a soft dough is formed. Add Sesame Seeds. Roll out on a floured board. Dough should be about ½” thick. Cut into 1” rectangles or other shapes. Dredge in Sesame Seeds. Bake for 15 to 30 minutes at 350º according to the cookie’s thickness. Do not allow to brown. Store in an airtight tin in layers separated by waxed paper.
Recipes by Chef Bette

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