Tahini, a thick sesame paste commonly used in Middle Eastern cooking, is my go to ingredient for when I want to add a deep, nutty and slightly bitter flavour to a dish. I don’t usually think of incorporating tahini into my baking (for some unknown reason), and more often than not I’ll just pop it into baba ganoush, add it into a yoghurt dressing or drizzle it neat over slow cooked lamb and roasted roots to balance out a sweet date syrup glaze. This being said, yesterday I fancied making some cookies (someone put a stop to my wild and spontaneous lifestyle please…) and decided to bring tahini into the mix alongside sea salt and rich dark chocolate- the major players in my cookie game. The resulting cookies are absolutely delicious with a good balance of sweet, savoury, nutty and salty flavours; one hundred percent give the recipe a go, it’s a real winner.
110g unsalted butter
125g caster sugar
150g dark brown soft sugar
1tsp bicarbonate of soda
2tsp sea salt
300g plain flour
300g coarsely chopped dark chocolate, plus 50g extra for decoration (optional)
2tbsp toasted sesame seeds (optional)
Preheat the oven to 180c. Line 3 large baking trays with greaseproof paper.
Place the butter, tahini and both sugars in a large bowl (or bowl of a stand mixer) and beat until light and fluffy. Add in the eggs one at a time, beating well between each addition. If the mix curdles or you’re worried about curdling, add 2tbsp of the flour with each egg.
Once the eggs are well incorporated add the bicarbonate of soda, salt and flour then mix to combine. Finally, add in the coarsely chopped chocolate and very briefly mix once more just to distribute through the dough.
Pop the dough in the fridge for half an hour to firm up a little, then line even balls onto the prepared trays leaving room for spreading (I like to use an ice cream scoop for this). Bake for 12-15 minutes or until the edges of the cookies are turning a light golden colour but the middles are still very soft (they will firm up during cooling).
To finish the cookies melt the additional dark chocolate and drizzle over the tops, then sprinkle with toasted sesame seeds.
This cake is super easy to bake and is great if you’re looking to experiment with different flavours; the cardamom adds a distinct hum of spice to the light sponge which pairs really well with the earthy pistachios and super sweet white chocolate topping.
For the cake:
350g soft butter
350g caster sugar
375g self raising flour
1tsp baking powder
1 1/2 tsp cardamom seeds, crushed to a fine powder
100g chopped pistachios
For the topping:
150g white chocolate, chopped into small pieces
a few crushed pistachios and some dried rose petals (optional)
Preheat the oven to 160 (fan). Generously grease a bundt in with butter then sprinkle over some flour. Shake to coat the edges completely then tip out any excess (this should ensure that the cake doesn’t stick).
Cream together the butter and sugar with an electric whisk (or a stand mixer) until light and fluffy. Add the eggs one at a time, beating between each addition (add a little bit of the flour each time if you’re worried about curdling!).
Once the eggs are fully incorporated and you have a smooth mixture, add the (remaining) flour, baking powder, salt milk, and cardamom. Whisk until light and well combined.
Now fold in the pistachios and scrape the batter into the prepared bundt tin. Even out and bake for 30-40 minutes.
When your cake is ready a skewer should come out clean when inserted. Once cooked, rest for 5 minutes in the tin then turn out onto a wire rack and allow to cool completely.
While your cake is cooling, melt the white chocolate gently in a heatproof bowl above a pan of simmering water. Set aside to cool.
Once your cake and topping have cooled you’re ready to decorate. To do this drizzle the white chocolate over the bundt and let it drip down the sides. Sprinkle with pistachios and rose petals for a simple but elegant finish.