tahini halva cookies with grey sea salt

Today I'm sharing a recipe for highly snack-able buttery tahini halva cookies made with Irish ☘️ 🇮🇪 butter, tahini, date syrup and a wonderful finishing touch, French 🇫🇷 grey coarse sea salt sprinkled on top to balance their sweetness. I love these date syrup sweetened cookies and have made them too many times since I found the recipe card from my favorite, Soom Tahini. They're easy and fun to bake, I've shared a few cookies but mostly eaten more than my share. I've changed a few details of the recipe, a gentle tinkering that makes the cookies come together quite nicely. This recipe makes the perfect amount, 24 medium large soft cookies, half for you and half for sharing, everybody's happy now.

Ingredients and Recipe for Tahini Halva Cookies with Grey Sea Salt
Makes 24 cookies

Adjust an oven rack to the center of the oven.

Preheat the oven to 350F.

Line two cookie sheets with parchment or Silpats.

3/4 cup or 1&1/2 sticks unsalted butter, at room temperature

1/2 cup sugar

1/4 cup, plus 1 tablespoon date syrup

3/4 cup tahini

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

Coarse grey French sea salt for sprinkling on top

Whisk together the flour, baking powder and the salt in a medium bowl, set aside.

In the bowl of a stand mixer beat together the soft butter and sugar until well blended, about 30 seconds. Add the date syrup and continue beating the mixture for 30 seconds.

Pour in the tahini and vanilla, beat for 2-3 minutes until mixture is light brown in color and fluffy.

Add the dry ingredients and mix on low speed until combined.

Scoop out 2 tablespoon balls of dough, using a scoop and place 12 balls, spaced a few inches apart on each baking sheet, sprinkle tops with sea salt.

Bake cookies in the center of the oven, one sheet at a time, for 12 minutes or until light brown on the edges and bottoms. Cookies will continue to firm up as they cool, when they are cool enough to handle remove to a metal rack. They should be firm on the bottom and soft in the center.

Comments

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California. I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County. A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam. I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears. I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea! I never looked at pears in the grocery store the s

alfajores de tarragon and chives

well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate. Do you have a favorite Christmas cookie or cookies? As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October. After a week long getaway to Bandon Dunes, Oregon. We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato. I think we have electricity gremlins though. I'm ready to invite my electrician to Christmas dinner since he's here every week. The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that. He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage. My husband Scott ordered a backyard studio shed for his home office and on

goat cheese, fig and walnut apéro cake

We're planning a trip to France 🇫🇷 this summer and of course I'm already thinking about the restaurants we will try and the meals, including apéro that we will be enjoying during our visit. My husband and I are going to the wedding of a dear friend in the South of France, in Antibes to be precise. We are staying by the outdoor market which is wonderful, I visited the market a few years ago. We will be surrounded by bakeries and cheese shops as well as assorted take away food emporiums. Of course I had to take a small apartment in the middle of the old town which has many outdoor places to sip Rosé🍷 while nibbling on appetizers or apéro as they say in France, which sounds delightful. I made this savory quick bread or cake inspired by Dorie Greenspan from The NY Times, so we could practice apéro -savoring small bites of thick sliced bread with glasses of crisp cold white wine- before dinner at home in Northern California before our trip this summer to the south of F

Tarragon and Chives

Search This Blog