Monday, March 18, 2013

Tahini cookies

Tahini cookies by Bombay Foodie

One of the first things I did when I got to London last year was seek out ingredients hard to find in India. Like tahini, the sesame seed paste used to make hummus. What I didn't realise though was that good hummus was equally easy to buy, practically at every supermarket and there was no need to fuss with making your own. Which is why the jar of tahini has been lurking in the cupboard ever since.

I decided to look up other uses for tahini, apart from hummus, and found it to be a good addition to cookies. Other bloggers advocated using tahini just like peanut butter and so these cookies came into being, adapted from multiple peanut butter and oatmeal cookie recipes.

First off, mix a cup of oats, 1/2 cup plain flour, 1/2 tsp cinnamon and 1/4 tsp baking soda. In another bowl, mix 60 grams softened butter with 1/4 cup tahini. Add 2/3 cup castor sugar, a tsp of vanilla extract and an egg. Mix with a whisk until everything is blended. Pour the flour mix from the first bowl into this one and stir to combine.

At this stage, I added about 1 1/2 cups of walnuts and raisins but feel free to add other dried berries or chocolate chips.

Drop the batter by the tablespoon on a baking sheet lined with parchment. Bake in an oven preheated to 170C for about 10-12 minutes until the cookies look set but are still a bit soft. Wait for a few minutes, then use a spatula to transfer the cookies to a cooling rack.

2 comments:

Priya R said...

very different recipe :) cookies look superb

Srimathi said...

Hey, Its so long since I seen your blog. Are you in London now. Nice to see your post. Tahini cookies sounds interesting.