Caramel tahini cookies


1 cup(260 g) hulled tahini

¾  coconut sugar

1egg, lightly beaten

1 tbsp rosewater


Preheat the oven to 180°C. Line two baking trays with baking paper.

Place the tahini, sugar, egg and rosewater in a bowl and mix well. Keep mixing until the mixture comes away from the side of the bowl.

Shape tablespoons of the mixture into balls, flatten slightly.

Place on the lined trays and bake for 10 minutes, until golden.