The Slow Cooking Guide, New Holland
Publishers RRP $24.99 is available from all
good book retailers or online at
www.newhollandpublishers.com.
Choc-chunk
tahini cookies
MAKES: 24
INGREDIENTS
1 cup (280g) hulled tahini (see cook's notes)
1 cup (220g) raw caster (superfi ne) sugar
cup (80ml) maple syrup
2 teaspoons vanilla extract
1 egg
2 cups (280g) wholemeal (whole-wheat)
spelt fl our
¼ teaspoon bicarbonate of (baking) soda
¼ teaspoon baking powder
200g chopped dark chocolate
METHOD
Preheat oven to 160°C. Line 2 large
baking trays with non-stick baking paper.
Place the tahini, sugar, maple syrup,
vanilla and egg in a large bowl and mix
well to combine.
Place the fl our, bicarbonate of soda and
baking powder in a medium bowl and stir
to combine. Sift the fl our mixture into the
tahini mixture and mix well to combine.
Add the chocolate and fold to combine.
Roll heaped tablespoons of the dough
into 24 balls and place on the trays.
Flatten the cookies slightly and bake for
12–14 minutes or until light golden. Allow
to cool on the trays.
COOK'S NOTES
This recipe works best when a smooth,
thick, hulled tahini is used. Avoid those
jars that have fully settled on the shelf
(with a large layer of oil at the top and
dried-out tahini underneath). Look for a
fresh, good-quality, blended variety. You
can swap the spelt fl our for buckwheat
fl our to make these cookies gluten free.
Just double check your baking powder is
gluten free too!
F O O D + W I N E / G O U R M E T C E N T R A L
lifebeginsat.com.au
Spring 2019
138
