Sesame & chocolate cookies

desserts Baking sweet
Total: 1 hr 35 min. | Active: 20 min.
vegan, lactose-free

If you're familiar with my recipes then you'll already know how much I love tahini. I use it in savoury and sweet dishes alike. So it's no surprise that I've also decided to incorporate tahini into my Christmas cookies this year. I particularly love the combination of tahini and chocolate, hence these tahini & chocolate cookies. They are the perfect complement to classics such as Mailänderli, cinnamon stars and the like, and will most certainly feature in my annual Christmas cookie selection.

Fanny Frey - fannythefoodie

Ingredients

for 20 pieces

Cookie dough
100 g tahini (sesame paste)
75 g icing sugar
4 tbsp water
100 g light spelt flour
1 pinch salt
1 pinch bourbon vanilla powder
25 g cocoa powder
To shape & bake
3 tbsp sesame seeds

How it's done

Cookie dough

Combine the tahini with icing sugar and water. Add the flour, salt, vanilla and cocoa, mix to form a dough. Wrap the dough in cling film and chill for approx. 1 hr.

To shape & bake

Shape the dough into approx. 20 equal balls, roll in the sesame seeds. Space the balls out evenly on a baking tray lined with baking paper, flatten to a thickness of approx. 1 cm.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

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