I do about 90% of my baking this time of the year. Partly because in our family we are more of a savory than sweet kinda people. I love to make handmade edible gifts as much as possible, usually simple baked goodies, infused oils, spice mixes etc. I just find them useful and people appreciate the personal touch.
This year as every year, I made my usual holiday cookies that normally is dipped half way in melted chocolate. But because we had so many chocolate items I’ve left them plain. These cookies are simple, almost shortbread like texture and delicately sweetened with maple syrup.
Makes about 2 dozen cookies
- 1/2 cup tahini
- 2 cups spelt flour
- 1/2 cup roughly chopped hazelnuts
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1 tablespoon vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- Preheat the oven to 375 degree F.
- Mix the dry ingredients: spelt flour, baking soda, and salt in a large bowl.
- In a separate bowl add tahini, maple syrup, olive oil, and vanilla. Stir with a whisk until well combined.
- Pour the wet mixture over the dry mixture and gently fold them together until combined. Do not to over work the mixture. It will not rise to its full potential.
- Drop about a heaping tablespoonful onto parchment-lined baking sheets. Keeping about 2 inches away in every direction. Press down a little if needed.
- Bake for 10 minutes for a more chewy cookie and 12 minutes for a crisp. Do not over bake the cookie or they will be dry.
- Let them cool on a cooling rack. Then store in an airtight container or can be frozen.
- Makes about 24 cookies.
Leave a Reply