My obsession with all things tahini in both supporting and starring roles in both sweet and savory creations continues. On the sweet side of the equation, I recently made ginger cookies where tahini takes the place of nut butters that are more commonly used in cookies. Although these are definitely ginger cookies, the ginger taste — provided by using fresh grated ginger instead of powdered — is mellow allowing a perfect balance with the nutty sesame flavor of tahini. Slightly crunchy on the outside, with a soft and moist interior, this recipe only yields a small batch — 10 cookies to be precise. But the recipe could easily be doubled, and you may just want to consider doing just that. They are not overly sweet, and...
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