Oat and hazelnut cookies

A cookie that smells of toasted hazelnut, with tahini adding the richness.

Ingredients

• 110 g of butter at room temperature
• 100 g of brown sugar
• 135 g of oat flour
• 50–80 g of hazelnuts
• 1 tablespoon of tahini
• 2 g of baking powder, a pinch of salt, a little vanilla

Preparation

1. Heat the oven to 180 °C and line a tray with baking paper.
2. Cream the butter with the sugar, then add the tahini and vanilla.
3. Fold in the oat flour, baking powder and salt.
4. Shape balls, arrange them well apart, press lightly with a fork and set a hazelnut in the centre of each.
5. Bake for 15 minutes, then cool on a rack.