Tahini, Dark Chocolate & Cranberry Cookies
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Tahini, Dark Chocolate & Cranberry Cookies
Ingredients
125g butter, room temperature/ softened
½ cup caster sugar
½ cup brown sugar
1 free range egg
1 ½ cup self raising flour
1 tablespoon tahini paste
¾ cup good quality dark chocolate
½ cup dried cranberries
sea salt to taste
Method
Preheat oven to 180 degrees. Grease and line 2 large oven trays with baking paper. Place the butter and sugars in the bowl of an electric stand mixer fitted with a whisk attachment and beat until pale.
Add in the egg, tahini and flour and beat until well combined. Stir through the chocolate and cranberries and gently mix until evenly distributed.
Roll the dough into golf ball-sized rounds and divide amongst trays, leaving a 6cm gap in between each ball. Slightly flatten the top, the bake for 15 minutes, or until golden and crisp. Cool slightly before serving.
Recipe by Courtney Roulston
