14 May Spelt and tahini cookies, sugar-free
Posted at 14:12h in Blog
Seemingly overnight Spring has brought with it many wonderful things: shiny, new leaves on the trees; showers of cherry blossoms; the first warm rays of sunshine and also, happily, it has also returned to me my love of cooking. Motherhood dimmed my passion for the act of cooking somewhat in the first few months as I focussed exclusively on the butter bean (who’s not so little these days). Yet here I am, joyfully spending an entire weekend by the stove. Over the past few days I have baked sourdough bread, made aubergine curry, an Alfafa sprout salad and these spelt cookies, twice. They were good the first time but I felt like I could improve the recipe by subtracting half the butter. Yes, you read it correctly the recipe has been improved by adding less butter.
150g spelt flour
4 tablespoons tahini
100ml runny honey
2 tablespoons ground almonds
1 tablespoon soft butter
1 tablespoon raw cacao nibs
1/2 teaspoon cinnamon
Topping: either Eridanous Sesame Paste (you can buy this at Lidl) with honey or 2 tablespoons tahini and 1 tablespoon set honey and 1 tablespoon soft cheese like mascapone or Philadelphia
Melt the butter in a large pan. Once it has melted add the tahini.
Stir for 1min on a low heat then turn the heat off.
Stir in the flour, followed by all the other dry ingredients.
Finally, add the egg. Mix it well to a paste the consistency of peanut butter.
Pull off bits of the dough and roll into a ball about the size of a golf ball.
Flatten the top and lay them all out of a greased baking tray or on a baking tray covered in baking paper.
Bake for 12min at 180 degrees C.