These chewy halva-like cookies are truly the business. A taste of these will transport you to Turkey or Morocco or somewhere in the incredible Middle East. Make a double batch. You’ll thank me.
- 1 cup (250 g) hulled tahini
- 1 cup (250 g) coconut sugar
- 1 egg, lightly beaten
- 1 tbsp rosewater
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. Line two baking trays with baking paper.
2. Place the tahini, sugar, egg and rosewater in a bowl and mix well. Keep mixing until the mixture comes away from the side of the bowl and forms a ball.
3. Shape tablespoons of the mixture into balls, flatten slightly. Place on the lined trays and bake for 10 minutes, until golden and firm.
This recipe is from The Yogic Kitchen by Jody Vassallo (HQ Non-Fiction, $39.99). Photography by Luisa Brimble.