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.