Some days are reserved for easy baking. The no-hassle, roughly-measured, mix-everything-together-and-in-the-oven baking that almost definitely results in an edible product. Sunday was one of those days, and out came these rosemary tahini oat cookies.
Anyway, this time all was well. It was easy-baking and these cookies were sublime - I gave myself a big pat on the back for these cookies. What I love about tahini is that it's got that lovely smoky and rich taste. It's one of those staple ingredients I always have in the fridge as I could have it with just about anything.
Food Fitness Fresh Air
Makes about 30 cookies
1 cup rolled oats
1/2 cup whole wheat flour
1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp fresh rosemary leaves, finely chopped
1/4 cup tahini
56g / 4bsp butter
1/2 cup brown sugar + 1 tbsp
Preheat the oven to 180C and grease and line a baking tray.
In a bowl, mix the oats, flour, baking soda, salt, rosemary and cinnamon together.
In a separate bowl, using electric mixers, beat the tahini together with the butter until smooth. Then beat in the sugar and egg.
Mix in the dry ingredients. Roll into small balls and place them onto the baking tray, spaced a few cm apart from each other, and bake for about 9-12 minutes or until brown on the edges. They'll crisp up as they cool down.