TAHINI & PISTACHIO COOKIES
I think it goes without saying that we all need a freshly baked sweet treat at the moment. This is an accidentally vegan number too!
These are pretty quick to knock up as well so treat yourself - you deserve it.
And remember channel your inner seal, they need a wee bit of seal fat on them in order to brave the sub zero temperatures. Who’s to say we are any different! ITS BLOODY COLD OUT THERE!
Tahini and coconut oil make incredible chewy and crunchy cookies. You can use anything in place of the chocolate, pistachio and orange zest; dried raspberries and white chocolate, soy roasted pumpkin seeds, toasted buckwheat & pecans, or just Terry’s chocolate orange.
Makes 25 cookies!
Ingredients
90g tahini
90g water
100g coconut oil, melted
1 tsp salt
250g plain flour
1 tsp baking powder
1 tsp bicarb
250g soft brown sugar
100g dark chocolate, roughly chopped
100g pistachio, roughly chopped
1 orange, zest only
Method
Preheat the oven to 190 fan.
Whisk the water and tahini until it creates a smooth, light paste, then add the melted oil.
Beat in the salt, flour, baking powder, bicarb and sugar.
Finally add the chocolate, pistachio and orange zest.
Roll the cookies into meatball size balls and place on baking trays, leaving a bit of room to spread. You should get 25 or so cookies out of it.
Bake for 8-10 mins. Or until golden.
