This is the 2nd recipe I've tried from The Big Book of Treats by Bombay's most well known pastry chef Pooja Dhingra. I made one small change - I used hazelnuts instead of almonds because I didn't have any, and I added chocolate chips.
It doesn't get cold in Bombay, but I imagine this would be great for places that do get cold. It would go perfectly with a cup of hot chocolate.
You'll need:
1/2 cup butter, softened
1 1/4 cup castor sugar
2 2/3 cup flour (I used gluten free brown rice flour)
180 gm Tahini*
2 tsp lemon juice
1/4 cup milk
100 gm hazelnuts (I used them whole but you could chop them up)
1/4 cup chocolate chips (another 1/2 cup if you plan to dip the cookies in chocolate)
*I had a store-bought bottle of it but if you can't find one, lightly roast white sesame seeds on a pan and once it's cool, blend it with 2 tbsp olive oil and 2 tbsp warm water till you get a smooth paste
Wash your hands before starting because you won't get this done with a spoon.
In a mixing bowl, mix the flour, butter, and sugar till the mixture is crumbly and looks like breadcrumbs.
Add the tahini and lemon juice and again mix well.
Add the milk and mix again till you get a pliable dough.
Finally, put in the hazelnuts and chocolate chips.
Roll the batter into golf-sized balls and then flatten it out about1/4 inch thick.
Place them on a greased baking tray and bake at 165 deg C for 15 minutes.
*For Convection Microwave - I baked at 170 deg C for 20 min on the convection setting
As soon as I took it out of the oven, I found the cookies to be very crumbly (could be because of the gluten free flour), but I gently lifted them onto a wire rack to cool and it set well as it cooled.
Usually I find that cookie recipes turn out to be too sweet for our liking so I reduce the sugar amount. So with this I used just 1 cup but found that I should've added the entire amount required because it wasn't sweet enough. So I dipped the bottom of the cookie in melted chocolate (melted in the microwave in 30 sec bursts) and kept it chocolate-side up till it set to add some sweetness to it. It worked!
Makes: 20 cookies
It doesn't get cold in Bombay, but I imagine this would be great for places that do get cold. It would go perfectly with a cup of hot chocolate.You'll need:
1/2 cup butter, softened
1 1/4 cup castor sugar
2 2/3 cup flour (I used gluten free brown rice flour)
180 gm Tahini*
2 tsp lemon juice
1/4 cup milk
100 gm hazelnuts (I used them whole but you could chop them up)
1/4 cup chocolate chips (another 1/2 cup if you plan to dip the cookies in chocolate)
*I had a store-bought bottle of it but if you can't find one, lightly roast white sesame seeds on a pan and once it's cool, blend it with 2 tbsp olive oil and 2 tbsp warm water till you get a smooth paste
Wash your hands before starting because you won't get this done with a spoon.
In a mixing bowl, mix the flour, butter, and sugar till the mixture is crumbly and looks like breadcrumbs.
Add the tahini and lemon juice and again mix well.
Add the milk and mix again till you get a pliable dough.
Finally, put in the hazelnuts and chocolate chips.
Roll the batter into golf-sized balls and then flatten it out about1/4 inch thick.
Place them on a greased baking tray and bake at 165 deg C for 15 minutes.
*For Convection Microwave - I baked at 170 deg C for 20 min on the convection setting
As soon as I took it out of the oven, I found the cookies to be very crumbly (could be because of the gluten free flour), but I gently lifted them onto a wire rack to cool and it set well as it cooled.
Usually I find that cookie recipes turn out to be too sweet for our liking so I reduce the sugar amount. So with this I used just 1 cup but found that I should've added the entire amount required because it wasn't sweet enough. So I dipped the bottom of the cookie in melted chocolate (melted in the microwave in 30 sec bursts) and kept it chocolate-side up till it set to add some sweetness to it. It worked!
Makes: 20 cookies
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