On a sweet note

Gluten-free tahini cook­ies

Good Health Choices - - Contents -

These tahini cook­ies are so sim­ple to make and the per­fect sweet treat for any­one who prefers a cookie that’s a lit­tle bit spe­cial.

With their nutty and sweet flavours, they’ll be un­like any­thing you’ve ever baked be­fore.

Ev­ery bite of these cook­ies re­minds me of my child­hood. As chil­dren we’d visit my grand­mother (yaya) and she would make home­made Greek Easter bread. She would toast the Easter bread for us and top it with halva, a sweet sesame treat. I was so ex­cited to de­velop this tahini cookie recipe as it takes me right back to sit­ting in my grand­mother’s kitchen.

Serve them with your favourite her­bal tea any time you fancy some­thing a lit­tle sweet. I like to dip them in dark choco­late, mak­ing them even more mag­nif­i­cent. I know you’ll ab­so­lutely love these de­li­cious treats.

Tahini cook­ies

1½ cups spelt flour

½ cup al­mond meal

1 tsp bak­ing soda

Pinch of pink Hi­malayan salt

4 tbsp tahini

5 tbsp pure maple syrup

1 tbsp melted ex­tra vir­gin co­conut oil 1 tsp pure vanilla ex­tract

¼ cup sesame seeds

CHOCO­LATE DIP

85 per cent ca­cao or­ganic dark choco­late 1. Add all the dry in­gre­di­ents ex­cept the sesame seeds into a bowl and com­bine.

2. In a sep­a­rate bowl, add all the wet in­gre­di­ents and mix to­gether.

3. Add the wet in­gre­di­ents into the dry mix­ture and com­bine well. Use your hands to bring the mix­ture to­gether to cre­ate a ball of cookie dough. Place the dough be­tween two sheets of bak­ing pa­per and roll out flat.

4. Be­fore us­ing your cookie cut­ter, sprin­kle the sesame seeds over the rolled out dough. Place the bak­ing pa­per on top and roll over a few more times. Use a cookie cut­ter to cut out your cook­ies and place onto a lined bak­ing tray.

5. Place in a pre-heated oven at 170°C for 7-10 min­utes. Keep an eye on them to make sure they don’t get too golden.

6. Once cooked, place on a cool­ing rack and cool. 7. While the cook­ies are cool­ing, make the choco­late. Bring about 4cm of wa­ter to a sim­mer in a pot. Set a heat­proof bowl in the mouth of the pot, mak­ing sure the wa­ter doesn’t touch the bot­tom of the bowl. Add the choco­late and stir oc­ca­sion­ally un­til it has fully melted, then re­move the bowl.

8. Once the cook­ies have fully cooled, dip the tahini cook­ies into the choco­late mix­ture.

9. Place the choco­late-dipped tahini cook­ies onto bak­ing pa­per un­til the choco­late has hard­ened. Note: You can leave the cook­ies plain if you pre­fer.

10. Store in an air­tight con­tainer.

MAKES 18-20

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