Like any other basic cookies, it’s almost generally the same idea when it comes to the method. This Tahini Walnut Cookies recipe’s basic flavour is the tahini, but to add a little extra texture and flavour, I decided to add walnuts. Walnuts aren’t overpowering like peanuts are. They have a more subtle, neutral taste that compliments the blast of flavour from the tahini.ingredients
for the tahini mix
- 10 gramtahini
- 20 mlcondensed milk
- 5 gramunsalted butter(for the tahini mix)
- 1 pinch(es)salt(for the tahini mix)
for the cookie dough
- 60 gramunsalted butter(for the cookie dough)
- 80 gramcastor sugar
- 0.25 tspsalt(for the cookie dough)
- 0.5 tspvanilla extract
- 30 grambeaten egg
- 120 gramall-purpose flour
- 0.5 tspbaking soda
- 30 gramchopped walnuts
- 1 pinch(es)flaky salt(as needed, for topping)
instructions
Making tahini walnut cookies
- In a bowl, add tahini, condensed milk, salt (for tahini mix) and unsalted butter (for tahini mix). Set it aside
- In another bowl, add unsalted butter (for the cookie dough), salt and castor sugar together with a whisk, manually until homogenous.
- Add vanilla extract and the beaten egg
- In a separate bowl, add all-purpose flour and baking soda. Stir until fully incorporated.
- Add the bowl of flour mixture to the creamed butter mixture and fold gently with a spatula until 75% mixed.
- Add chopped walnuts and fold until mixed well.
- Add tahini mixture at random spots on the cookie dough. Then take your spatula and gently run it along the dough making swirls.
- Scoop the dough onto a baking tray lined with baking paper. Put it in the fridge to chill for 30 mins.
- Preheat the oven to 180 C.
- Bake the cookies for 10 minutes or until golden brown.
- Sprinkle some flaky salt on top.
- Place on a plate and enjoy it while it’s fresh!
cake/sweets
dessert
walnut
cookie
tahini
