Lately, I’ve been living out of a suitcase and while I love every minute of my travels, I do miss cooking in my kitchen while I’m away. And so it’s impossible not to find inspiration and forage for ingredients everywhere I go.
Last month I was invited by the local ministry of tourism to visit Sharjah and I had the best time exploring the local food and culture. I sampled some tahini halwa in the local souqs and fell in love with the taste and texture. Of course, I bought some not knowing then what I’d do with it.
Having submerged myself in the Christmas spirit now, I’ve been baking cookies by the dozens and that’s when this cookie idea popped in my head. They are like nothing you’ve ever had before. Wow your friends and family this Christmas with a batch of their favourite cookie with a kiss of the Middle East!
Here’s what you’ll need:
125 gms jumbo oats
125 gms all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
100 gms salted butter
100 gms castor sugar
1/2 tsp vanilla extract
40 gms dark chocolate chips
40 gms tahini halwa
1/4 cup milk
Chop the halwa in to small pieces and freeze overnight.
Sift the flour and combine with the rest of the dry ingredients in a large mixing bowl and set aside.
Cream the butter and sugar with the extract in a separate mixing bowl using a wisk.
Add the dry ingredients to the creamed butter and coat well without over-mixing.
Add the milk to make the cookie dough.
Finally, stir in the chocolate chips and frozen halwa.
Using a cookie scoop or a measuring spoon, make equal sized cookies and set them on a tray lined with silicon to cool in the refrigerator for 30 minutes.
Transfer the cookies to a fresh baking tray lined with a fresh silicon mat and bake at 180 degrees centigrade for 20-25 minutes.
Cool on a wire rack and transfer to an airtight container once completely cool.
Remember to share it with someone you love.