Oh, tahini monster, it’s been a while. But now you’re back. From outer space. With cookies in tow. And they’re caramelly, somewhat fudgy cookies at that. For
British eyes tahini lovers only.
I went all out & shoved some strawberry rosewater ice cream in there. Aren’t I wild?
I debated using another picture where the ice cream hadn’t yet suffered from the, er, blissful heat, but I think I can deal with the melt if you can too.
3/4 cup (192 g) tahini (best if it’s pourable, not too thick)
1/3 cup (105 g) agave nectar
1/2 cup (110 g) packed light brown sugar
2 teaspoons pure vanilla extract
1 cup (125 g) all-purpose or whole wheat pastry flour
3 tablespoons (24 g) sesame seeds
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
Preheat oven to 325°F (170°C, or gas mark 3). Line a couple of cookie sheets with silicone baking mats or parchment paper.
In a large bowl, combine tahini, agave, sugar, and vanilla. Add flour, sesame seeds, baking powder and salt on top and stir until combined. If the dough is dry considering all tahinis aren’t created equal, work the dough with your hands. It should work the moisture/oils out, but if it still doesn’t, consider adding a touch of any nondairy milk.
Scoop out 2 tablespoons (50 g) of dough per cookie, and flatten as these won’t spread much while baking.
Place 6 cookies per sheet. Bake for 12 minutes, or until golden brown.
Let cool on the sheet for a couple of minutes before transferring onto a wire rack to cool.
Repeat baking session with second sheet.
Yield: 12 cookies