Didi’s Tahini and White Chocolate Cookies
Thank you Didi for sharing this delicious recipe, my new favourite.
SERVES
30
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
13
MINUTES
Ingredients
1 large egg
1 egg yolk
100g caster sugar
90g light brown sugar
120g butter
6 tbsp good quality tahini (I like the Greek Haitoglou tahini)
150g of flour
1 tsp baking powder
1 tsp of Fleur de sel or Maldon sea salt
200g white chocolate chips, Valrhona white chocolate drops if you can get them, coarsely chopped
Method
Combine the eggs and both types of sugar in a bowl and whisk until combined.
Melt the butter. Add to the tahini and eggs, gently whisk to combine.
Add the flour, baking powder and salt, mix with a fork until all ingredients are incorporated and the dough is soft yet firm.
Add the coarsely chopped white chocolate and incorporate into the dough mix.
Scoop the dough with a generous teaspoonful onto a parchment-covered baking tray.Alternatively, shape your dough into a roll of 4cm diameter, wrap in parchment paper and chill in the refrigerator or freezer.
Cut into approx. 3cm slices.
Preheat the oven to 160°C/Gas Mark 3.
Just before baking, sprinkle the cookies with sea salt and bake for 10-13 minutes until the centre of the cookie loses its glistening buttery shine. It’s worth rotating the baking tray halfway through.
Cool on a wire rack.
