Oh, I thought, staring vacantly at the occupied oven. Oh well.
Am I getting more careless in old age, or are product packages becoming more inscrutable? All I wanted was to use up the last of a bottle of tahini and conquer cookie cravings all in one fell swoop. Whether it was willful ignorance or distracted driving behind the stand mixer dials, I had failed to notice that this was harissa tahini, creamed into the already baking batter.
Unfazed, I waited for the timer to sound before retrieving the sheet pan as planned. What else was there to do? Yank the half-baked dough out of the oven and hastily toss it into the trash? As a person more likely to pull the same dough out of the trash, letting the effort go to waste was never an option.
Fortunately, my mistake turned out to be so minimal that you could call it an asset. Nutty, toasted, and subtly buttery, you’d never know anything untoward had occurred at first bite. Only after would you feel a very slight warmth, a growing but gentle burn, at the back of your throat. Balanced by the woodsy sweetness of maple syrup, it certainly won’t light your tongue on fire. In fact, it’s such a successful twist, I’d suggest adding a little bit of spice to standard tahini in case you have the opposite supply issue.
Spicy Sesame Breakfast Cookies
Created by accident, recreated on purpose, these sesame cookies have a touch of spice that makes them really sing! Perfect for pairing with coffee, they're a reasonably healthy snack or treat to start your day.
Ingredients
- 1 3/4 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2/3 Cup Harissa Tahini*
- 1/2 Cup Maple Syrup
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Black Sesame Seeds
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, vigorously stir together the tahini, maple syrup, and vanilla until smooth. Add the dry ingredients into the bowl of dry and stir well to combine.
- Place the sesame seeds in a shallow dish. Scoop out walnut-sized ball of dough (about 3 tablespoons) and roll them gently between your palms until smooth. Drop them in the sesame seeds and toss to coat.
- Press them down slight on the baking sheet, spacing them at least 1 inch apart. Bake for 10 - 12 minutes, until the edges have set and they look puffed in center. Let them cool on the sheet. Enjoy warm or at room temperature.
Notes
*If you don't have harissa tahini, you can use regular tahini plus 1/4 teaspoon cayenne pepper.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 388mgCarbohydrates: 27gFiber: 2gSugar: 8gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
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