Donna Hay's choc-chunk tahini cookies three ways - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s choc-chunk tahini cookies three ways By You Magazine - October 6, 2019 This recipe works best when a smooth, thick, light tahini is used. Avoid those jars that have fully settled on the shelf (with a large layer of oil at the top and dried-out tahini underneath). Look for a fresh, good-quality, blended variety. You can swap the spelt flour for buckwheat flour to make these cookies gluten free. Just double check your baking powder is gluten free, too. Basic recipe Choc-chunk tahini cookies Con Poulos MAKES 1 QUANTITY 280g light tahini (see above) 220g golden caster sugar 80ml maple syrup 2 tsp vanilla extract 1 large egg 280g wholemeal spelt flour ¼ tsp bicarbonate of soda ¼ tsp baking powder 200g chopped dark chocolate Preheat oven to 160C/gas 3. Line 2 large baking trays with nonstick baking paper. 2. Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine. 3. Place the flour, bicarbonate of soda and baking powder in a medium bowl and stir to combine. Sift the flour mixture into the tahini mixture and mix well. Add the chocolate and fold to combine. 4. Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten the cookies slightly and bake for 12-14 minutes or until light golden. Allow to cool on the trays. Double choc-chunk share cookies If you have only 1 ovenproof frying pan, simply bake the cookies in 2 batches. If you don’t have one, you can line 2 baking trays with nonstick baking paper. Shape each half of the dough into a 22cm round and place on the trays. To make regular-sized cookies, line 2 large baking trays with nonstick baking paper. Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten slightly and bake for 12-14 minutes or until light golden. Allow to cool on the trays. Con Poulos MAKES 2 35g raw cacao or cocoa powder 1 x quantity choc-chunk tahini cookie dough (see basic recipe, above) 60g white chocolate, roughly chopped 1. Preheat oven to 160C/gas 3. Lightly grease 2 x 22cm heavy-based ovenproof frying pans. 2. Sift the cacao into the cookie dough mixture (with the dry ingredients) and mix well to combine. Add the white chocolate (with the dark chocolate) and fold to combine. 3. Divide the cookie dough in half and press evenly into the skillets. Bake for 15 minutes or until firm to the touch. Coconut and sour cherry chocolate drizzle cookies Dried sour cherries have a sweet but tart flavour – I love the extra chewiness they add to these cookies. They’re sold in most supermarkets, but if you can’t find them, swap in dried cranberries instead. Con Poulos MAKES 26 110g dried sour cherries 75g shredded coconut 1 x quantity choc-chunk tahini cookie dough (see basic recipe, above), chocolate not-yet added 1. Preheat oven to 160C/gas 3. Line 2 large baking trays with nonstick baking paper. 2. Add the cherries and coconut to the cookie dough (reserving the chocolate for melting later) and fold to combine. Roll heaped tablespoons of the dough into 26 balls and place on the trays. Flatten the cookies slightly and bake for 12-14 minutes or until golden. Allow to cool on the trays. 3. While the cookies are cooling, place the chocolate in a small saucepan over medium heat and stir until melted and smooth. 4. Use a spoon to drizzle the chocolate over the cooled cookies and allow to set before serving. Choc-chunk cookie ice-cream sandwiches When you have an abundance of ripe bananas in your fruit bowl, why not peel, slice and put some in the freezer? That way, you’ll be ready to make this cheat’s ice cream whenever you feel like it. Con Poulos MAKES 12 6 bananas, thinly sliced 70g coconut yogurt or plain Greek-style yogurt 1 tbsp vanilla extract 1 x quantity choc-chunk tahini cookies (see basic recipe, above) 1. Place the banana slices in the freezer for 6 hours or overnight, until solid. 2. Place the banana, yogurt and vanilla in a food processor and process until smooth. Scoop into a metal container and freeze for 30 minutes or until just firm. 3. Place scoops of ice cream on to the underside of half the cookies. Sandwich with the remaining cookies. Freeze for a further 30 minutes or until firm, before serving. Buy Donna’ s book with 20 per cent off These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. 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