A Ramadan inspired tahini skillet cookie, made with white chocolate chips, crunchy pistachios and rose water. I baked it and served it warm straight from my beautiful @lecreuset skillet, topped with pistachio ice cream and sprinkled with edible rose petals. This dessert is brought to you by @williamssonomadubai.
Tahini Skillet Cookie
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
A Ramadan inspired tahini skillet cookie, made with white chocolate chips, crunchy pistachios and rose water. I baked it and served it warm straight from my beautiful @lecreuset skillet, topped with pistachio ice cream and sprinkled with edible rose petals. This dessert is brought to you by @williamssonomadubai.
Ingredients
- 1 1/2 cups spelt (or plain) flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup unsalted butter + extra for pan - at room temp
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1/2 cup tahini
- 1 large egg - at room temp
- 1 tsp vanilla extract
- 1/4 tsp rose extract
- 3/4 cup white chocolate chips
- cup raw pistachios - roughly chopped
- A small handful of dried baby rose petals to decorate - optional.
Method
- 1)
Preheat oven to 180°C. Butter a 10″ cast iron skillet with some butter.
- 2)
In a medium bowl, whisk the flour, baking powder, baking soda and salt.
- 3)
3. Using a stand mixer with the paddle attachment, cream the butter until creamy. Next, add the 2 sugars and beat on medium-high speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl with a spatula every now and then.
- 4)
Add the tahini, the egg, the vanilla and rose essence and beat together while scrapping the sides until light and blended until fully combined.
- 5)
Add the dry ingredients as well as the nuts and chocolates to the bowl of butter mixture. Fold in, be sure to scrape down the sides of the bowl and mix just until combined.
- 6)
Spread the cookie dough evenly into the skillet and gently press.
- 7)
Bake in the preheated oven until the edges are golden brown and the cookie is set, about 20 min. Rotate the skillet halfway through baking.
- 8)
Allow to cool for about 10 min before enjoying warm with pistachio or vanilla ice cream..
Notes
This recipe can be made into individual cookies. Scoop the dough into small balls, flatten a bit and bake at 180° C on a baking sheet lined with non stick paper for 8-10 minutes