Tahina cookies

Glass and spoon sizes, see: photograph

1 Glass + 4 overflowing spoons Flour Subsitute, made of Corn starch (Conditor, Israel lable)
you are welcome to use a baking flour of your choice.
1/2 Glass Home made Vanilla sugar
1/3 Glass Jammoka Coconut oil
1 Apple, grated with the pits (containing vitamin B-17, Amigdalin), preferable: Grand, Golden Delishes a possibility
6 Spoons Tehina from 100% pure whole Etheopian Humera Sesamee
3 Spoons 100% pure Organic Maple Syrup
Pour all ingredients into a glass bowl
Mix until it becomes homogenous and thick
Use finger to help move dough from spoon to baking paper
Quantity was enough for 12 big cookies, 1 big baking tray
Place baking tray with cookies inside an oven, set to approximately 170 degrees Celsius
Switch oven on
Bake for 30 minutes

Hot they were crunchy some, melted and sweet
At room temperature they were crunchier and sweeter

Enjoy

Home made Vanilla Sugar
Fill coffee/spices grinder compartment with Organic Cane Sugar (80-90 grams)
Add, cut to grinder compartment size, 1 Vanilla bean
Close grinder compartment
Switch on, let ingredients grind till they turn into powder (a few seconds, at most)
Pour into a glass jar
Store in the refrigerator compartment.