When it comes to cookies, why settle for one flavour when you can have two? Dive into the world of Marbled Tahini Cookies, where the rich and nutty goodness of tahini meets the luscious allure of cocoa and the tangy sweetness of pomegranate and cranberries. These delightful cookies are not only a treat for your taste buds but also a creative twist on classic cookie recipes. Get ready to embark on a baking adventure that combines the best of both worlds.
Ingredients:
Tahini with Cocoa Cookie Dough:
- 1/3 cup butter, room temperature
- 1/2 cup granulated sugar
- 2/3 cup all-purpose flour
- 80 g Mediterranean Tahini with cocoa
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 egg
Tahini with Pomegranate & Cranberries Cookie Dough:
- 1/3 cup butter, room temperature
- 1/2 cup granulated sugar
- 2/3 cup + 2 tablespoons all-purpose flour
- 80 g Mediterranean Tahini with pomegranate & cranberries
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 egg
Directions:
Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Prepare the Cocoa Dough: In a medium-sized bowl, cream together the room-temperature butter and granulated sugar until the mixture is smooth and slightly airy. Add half an egg and mix until well combined. Now, introduce the star of this dough - 80 g of Mediterranean Tahini with cocoa. Mix until you have a cohesive blend.
Dry Ingredients for Cocoa Dough: Sift together the all-purpose flour, cocoa powder, baking soda, and sea salt. Add this dry mixture to your tahini-cocoa blend and mix until you have a smooth dough with no dry spots. Set this delightful cocoa dough aside.
Prepare the Pomegranate & Cranberries Dough: In another medium-sized bowl, repeat the creaming process with room-temperature butter and granulated sugar. Add the remaining half of the egg and mix thoroughly. Now, fold in 80 g of Mediterranean Tahini with pomegranate & cranberries, and blend until well combined.
Dry Ingredients for Pomegranate & Cranberries Dough: Sift together the all-purpose flour, baking soda, and sea salt. Incorporate these dry ingredients into the tahini-pomegranate & cranberries mixture. Just like with the cocoa dough, mix until you have a smooth, evenly combined dough. Set it aside.
Create the Marbled Effect: This is where the magic happens! Using a 2 oz ice cream scoop, alternately add half a teaspoon of cocoa tahini dough and half a teaspoon of pomegranate & cranberries tahini dough into the scoop. Continue this pattern until the scoop is filled, making sure to scrape the bottom for an even mix.
Chill and Bake: Place the cookie dough onto the parchment-lined baking sheet and let it chill in the fridge for 10 minutes. After chilling, bake the cookies in the preheated oven for 15 minutes. Ensure there is ample space between cookies as they will expand. For smaller cookies, use a smaller ice cream scoop and adjust the baking time accordingly.
Cool and Savor: Once out of the oven, let the cookies cool on a wire rack for about 20 minutes or until they reach room temperature. Then, it's time to indulge in these delectable Marbled Tahini Cookies. Enjoy the mesmerizing fusion of flavours with every delightful bite.
Experience the joy of creative baking with these Marbled Tahini Cookies. The harmonious marriage of cocoa and pomegranate & cranberries tahini creates a delightful dance of flavours that will leave your taste buds singing. Whether you're a seasoned baker or new to the kitchen, these cookies are a must-try treat that adds a touch of magic to any occasion.
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