This is probably the most #imsomartha moment my blog will ever see. But hey, sometimes you just gotta embrace your inner domestic goddess, right?
If you’re looking for a fun weekend baking project and happen to have some tahini on hand, look no further. These Small-Batch Tahini Shortbread cookies are an interesting challenge that will reward you with a unique and delicious treat.
My Introverted Baking Journey:
I’m a self-proclaimed introvert. So, when I tell you that I spent a good chunk of my PhD years hiding out in cafes and bakeries, you’ll understand why Joanne Chang’s Flour Bakery holds a special place in my heart.
For seven years, I had an office at Harvard. But most of the time, you wouldn’t find me there. Instead, I was tucked away in my bedroom, at Toscanini’s (a local ice cream haven), or at Flour Bakery, surrounded by the best treats Boston has to offer. I loved blending into the crowd, fueled by caffeine and pastries, while working on my dissertation.
Pastry Love and a Stolen Idea:
Fast forward to today, and I’m still a huge fan of Joanne Chang and her incredible creations. When I got my hands on her latest book, “Pastry Love,” I was immediately drawn to the gorgeous cookies with tahini and black sesame paste on the back cover.
And guess what? I had black sesame paste! I’d brought some back from Bulgaria last summer, because, well, I have a tendency to hoard exotic ingredients. It felt like destiny.
So, here’s my easy take on Joanne’s gorgeous cookies (which, full disclosure, I still need to try in their original form!).
The Slice-and-Bake Method:
These cookies taught me the magic of the slice-and-bake method. It’s so simple! You basically form the dough into a log, chill it, and then slice and bake. No fuss, no muss.
The Spiral (Optional, But Pretty):
While the spiral design adds a touch of elegance, it’s totally optional. The cookies taste just as amazing without it. If you’re into it, here’s some visual of the “pinwheel cookie” method I describe below in the recipe, thanks to Sally!
These Small-Batch Tahini Shortbread cookies are a unique and delicious treat that’s perfect for any occasion. They’re nutty, buttery, and slightly sweet, with a hint of sesame flavor. Give them a try, and let me know what you think!
Small-batch Tahini Shortbread
Equipment
- Cookie sheet
Ingredients
- 1 tbsp coconut oil, melted (14 g) sub other neutral oil or more tahini
- 2 tbsp tahini, or other nut/seed butter (28 g)
- 3 tbsp maple syrup (63 g) sub honey or other syrup
- 1/2 cup all purpose flour (60 g) sub gf all purpose
- 1/2 tsp baking powder
- pinch of salt
Instructions
- Blend coconut oil, tahini, maple syrup.
- Whisk together flour, baking powder, pinch of salt.
- Combine the two into a dough, do not overmix. If too dry add a drop of water, if too wet add a pinch of flour. Refrigerate 5-10 min.
Choose your own adventure:
- If doing spiral cookies, make two of this same dough, one with tahini, another with black sesame paste. Roll out into rectangles on parchment (I used my hands) and refrigerate another 5-10 min. Plop one over the other and roll into a log shape, freeze until solid.
- If not doing spirals, immediately make a log (parchment helps), freeze until solid.
- You can get the log out mid freezing and roll a little to make it more even.
Slice and bake:
- When ready to bake, preheat oven to 325F. Line a cookie sheet with parchment.
- After thawing for a few minutes, slice your roll into 1/4 inch cookies and place on the parchment.
- Bake 15+ minutes, depending on how crispy you prefer. Let them cool and enjoy!
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