Rose Tahini Cookies.
The classic flavours of many a eastern dessert packed into a batch of western cookies.
Lately I’ve experimented with my tahini chocolate chip cookie recipe even though there is absolutely nothing wrong with it, I just like getting creative in the Kitchen!
First I tried dried peach, cinnamon and almond which were good but then I thought why not stick to flavours that are more commonly paired with tahini and thus these rose tahini cookies studded with pistachios and a hint of cardamom get baked and swiftly eaten.
They’re soft and chewy with crisp edges just the way I like ’em and egg-free.
Changes I made
- I slightly reduced the amount of sugar and used Demerara (I believe it’s called turbinado in US) instead of brown and white as I was flavouring the cookies with rose syrup but if you can’t get the syrup use the same amount of rose-water and up the sugar by 1/4 cup.
- The pistachios give another dimension to the cookies in terms of crunch, salt and colour but go ahead and use plain pistachios, walnuts or almonds if you prefer, just make sure to add 1/2 tsp fine sea salt to the dough instead of a small pinch.
- Unlike the vegan tahini chocolate chip cookies I used butter in place of margarine.
- The dough turned out a little drier than before which could be due to many factors including the type of sugar used, rose syrup and using butter instead of margarine. I added 3 tablespoon more water which remedied this issue.
Since I baked my tahini chocolate chip cookies I switched to a gas oven, now the cookies take a little longer to cook 10-12 minutes instead of 7-10 but you can easily go by eye. Pull the cookies from the oven when the edges get slightly golden whilst the centers are still pale.
Make these cookies and share them with your loved ones, perhaps serve with some pink (rose) milk.
Ingredients
- ¾ cup demerara (turbinado) sugar
- 2/3 cup light tahini (stir well before measuring)
- ¼ cup unsalted butter, softened
- 2 tablespoon rose syrup
- splash of halal vanilla extract
- 2 tablespoon water and upto 3 tablespoon more
- 1½ cup plain flour
- ½ teaspoon baking soda
- small pinch fine sea salt
- ½ teaspoon freshly ground cardamom
- ½ cup roasted salted pistachios, roughly chopped
Instructions
- Preheat oven to 375F/190C/170C Fan/ Gas Mark 5
- Line a cookie sheet with foil or baking parchment.
- In a large mixing bowl, cream together sugar, tahini, butter.
- Beat in rose syrup, vanilla and water.
- In a small mixing bowl, sift together flour, baking soda, cardamom and salt.
- Add dry mixture to wet; beat to combine add more water if needed, Dough should be stiff but not dry.Fold in pistachios.
- Use 2 tablespoons of dough per cookie, place 6 balls of dough on a cookie sheet.
- Flatten cookies to desired thickness, mine were about 1/2cm thick.
- Bake between 10-12 minutes (see post for more details) or until the edges are golden while the centers remain pale, rotate pans at halfway through baking.
- Remove from oven and leave to cool on cookie sheet for a 5-10 minutes or until they have set/firmed up before transferring to a cooling rack to cool completely.
Notes
If you wish to use rose water instead of syrup increase the sugar to 1 cup. UK Cup measurement used, 1 cup =250ml 2/3 means 2 thirds of 1 cup.
