Tahini cookies and milk chocolate
by Lucy Burton Postal pastries book is all about treats you can make and easily send to a loved one for a super delicious surprise delivery. For these cookies, Lucy suggests stacking the cookies in a tower and wrapping them in cellophane and tissue paper.
|100g||unsalted butter, soft|
|150g||dark brown soft sugar|
|1 teaspoon||vanilla bean paste|
|1 cup||plain flour|
|1 teaspoon||baking soda|
|½ teaspoon||fine sea salt|
|100g||milk chocolate, finely chopped|
|Sprinkle||flaky sea salt|
|20g||sesame seeds (optional)|
- Preheat the oven to 180°C and line a 20 x 30 cm mold with parchment paper on the bottom only.
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with an electric whisk, cream the butter and brown sugar until pale and fluffy, then crack in the egg and add the vanilla and mix again until well blended.
- In another bowl, combine the flour, baking soda and salt, then pour this mixture into the bowl with the butter, sugar and egg and beat until well combined. Add the tahini and beat again.
- Measure 60g of milk chocolate and add to the bowl with the cookie dough, then mix well to incorporate the chocolate into the dough. Using an ice cream scoop or tablespoon, scoop mounds of cookie dough into the prepared pan, leaving a little space between them to spread them out while baking (you’ll need to do in batches because they don’t all fit on one mould).
- Sprinkle a little sea salt on each of the cookies, then transfer to the oven to bake for 8-12 minutes, until they are well spread and starting to crisp around the edges. Let cool and firm in pan, then transfer to wire rack and repeat for remaining cookie dough.
- Once all the cookies are baked, melt the rest of the chocolate in bursts in the microwave, then drizzle it over the cookies. If using sesame seeds, sprinkle them while the chocolate is still melted.
GO FORWARD: Use an ice cream scoop to scoop the cookie dough onto a baking sheet and freeze it. Once they are frozen solid, you can transfer them to a zip lock bag and store them in the freezer. To bake from frozen, lay out on a baking sheet lined with parchment paper and bake at the same temperature for 15-20 minutes.
THE DURATION OF THE CONVERSATION : These keep well for up to a week wrapped or stored in an airtight container.
SUBSTITUTIONS: Use any chocolate you like – white chocolate also goes wonderfully with tahini.
Edited excerpt from Postal Bakes by Lucy Burton, published by Welbeck. Photograph by Nassima Rothacker. MSRP $37