If you’re more a lover of the bittersweet stuff, then these cookies are a match made in heaven for you. Sesame seeds exude a rather sweet fragrance which is uniquely coupled with a slightly bitter undertone following its characteristically nutty flavour. Not sure I’ve really bigged these seeds up in that description, but they really do taste great in butter or candy form!
Tahini is basically the butter made out of these seeds and it has the perfect amount of fat so no additional fat is required for baking. A bit of oat flour and some sweetener is all you need and you have these beauties to dunk in your tea- well actually, since they’re quite powdery in texture, they’re best enjoyed dry, but I did slap on some maple syrup and pistachios for an extra oomph.
Makes 20 cookies
- 250g oat flour
- 300g tahini
- 150 ml maple syrup
- 1 tsp vanilla extract (optional)
- Preheat oven to 180C.
- Place tahini and maple syrup in saucepan and heat until runny and well combined.
- Add the vanilla extract and oat flour and mix into a rough dough.
- With a tablespoon, scoop the mixture on a baking tray lined with greaseproof paper, a spoon at a time.
- Flatten the balls slightly with fingertips then bake for 12 minutes.
- Remove from oven and allow to cool at room temperature.
Brush with a little maple syrup and sprinkle generously with crushed pistachios, even chocolate chips if you want to go all out, either way, they’ll taste superb.