150 grams caster sugar (or coconut sugar which is healthier)
125 grams butter or margarine (room temperature)
1 egg (beaten)
250 grams gluten free flour or buckwheat flour (You can also use a combination of flours- I, for example, used 175 grams of buckwheat and 165 grams of plain gluten free flour and couple of tablespoons of ground almonds)
1/2 tsp salt
1/2 baking powder
3 tbsp tahini paste
1 zest of lemon
1/2 cup of toasted pine nuts (place on a baking tray, speed evenly and place in a preheated oven on 175c for about ten minutes. Do this before adding to the cookie mixture)
Preheat the oven to 160c. Start by creaming the sugar and the butter together and when combined add the beaten egg and mix slowly. Add the flour slowly and fold into the mixture. Add the salt and baking powder and fold. Add tahini, zest of lemon and the pine nuts and fold until all ingredients are combined together.
Take a walnut sized portion for the mixture and make a ball. Place on a baking tray and flatten slightly by pressing on the ball to make a cookie shape. Carry on until the mixture is all gone.
Place in the oven for about 10 minutes or until the edges of the cookies are golden brown.