Skip to main content

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.

Comments

Unknown said…
very different recipe :) cookies look superb
Hey, Its so long since I seen your blog. Are you in London now. Nice to see your post. Tahini cookies sounds interesting.

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back. For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru