Sourdough Tahini Cookies
If you love cookies with a nutty flavour and a perfectly chewy centre, these Sourdough Tahini Cookies are about to become your new favourite treat! Combining rich tahini, sourdough discard, and a touch of dark chocolate, they’re a great way to use up extra discard while making something utterly delicious. Trust me—once you try them, you'll wonder why you haven't been baking with tahini all along!
Ingredients
- 80 g butter softened
- 80 g caster sugar plus extra for coating
- 80 g light brown sugar
- 100 g tahini*
- 125 g sourdough discard 100% hydration
- 1 egg yolk large
- 140 g plain flour all-purpose flour
- ¼ teaspoon bicarbonate of soda a.k.a. baking soda
- 60 g dark chocolate chopped into chunks
- ½ teaspoon salt
Instructions
- In a large mixing bowl, using an electric hand mixer, beat the softened butter until fluffy.
- Add both types of sugar and beat again for 1-2 minutes, until fully incorporated.
- Tip in the sourdough discard, tahini and egg yolk and beat again, until combined.
- In a separate bowl, mix the flour, baking soda and salt.
- Gently fold dry ingredients into the wet ingredients, mixing just enough for there to be no dry pockets of flour.
- Fold in the chocolate chunks.
- Cover the bowl and place it in the fridge for 4 hours.
- Preheat the oven to 170°C (340°F). Line two large baking sheets with parchment paper.
- Shape 12 even sized balls of cookie dough (about 50g each). Roll each of them in a little sugar and arrange them on a baking sheet, giving them plenty of space in between.
- Bake the cookies for 12-15 minutes, until the edges are golden brown but the centre looks slightly undercooked (this will give them that chewy texture we all love).
- OPTIONAL, BUT RECOMMENDED: After 10 minutes, take the baking sheets out of the oven and drop them from 20cm height onto a kitchen worktop - this creates that signature cracked tops. Return them to the oven and repeat the banging after your cookies are fully cooked.
- Sprinkle the sea salt on top of the cookies as soon as they're out of the oven.
- Allow the baked cookies to firm up for 10 minutes on the baking tray. Then place them on a wire rack to cool down completely.
Notes
*TAHINI
For best results, use hulled sesame seed tahini, also known as light tahini. If the oil has separated in the jar, make sure to stir the paste very well before, scraping all the way down to the bottom of the jar to ensure smooth and cohesive sesame paste throughout, before adding it to the cookie dough.
Nutrition
Calories: 235kcalCarbohydrates: 28gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 31mgSodium: 170mgPotassium: 99mgFiber: 1gSugar: 14gVitamin A: 196IUVitamin C: 0.4mgCalcium: 26mgIron: 2mg
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