We rarely make cookies here at Oliveology’s blog. I have to admit, I personally am more of a cook and less of a baker. Those of you cooking passionately will smile, as indeed baking is a whole different world than cooking. But that doesn’t mean that when we do bake we don’t enjoy it! The spiced molasses cookies that we made during the holidays last year filled our shop with winter spices. Over the years all of us cooking for Oliveology have made some delicious seasonal cakes, like last autumn’s butternut squash cake, and some less ordinary ones such as the olive oil apple cake or the no-sugar grape molasses cake!
In the beginning of this summer, for reasons unknown, I started baking cookies. I discovered that baking cookies after a long day can actually be quite relaxing. So this week, inspired by our product of the month, the Corinth raisins and Honey &Co’s recipes, we have a very fun and ‘relaxing’ recipe for you!
Our Corinth raisins are small in size, but punch above their weight in terms of their sweetness and taste. They do lay somewhere between fudge and chocolate if you ask me. I can’t think of a better ingredient for these cookies. And as always, there’s a twist: tahini! Its nuttiness adds depth –and as we are using less butter, we like to feel that these are ‘healthier’ cookies.
If any of you feel like experimenting and substituting all of the butter in this recipe for the tahini, please drop us a line. I am very curious if it will work. And for more healthier-living ideas, recipes and of course fun, join our workshops this year! Delicious collaborations are here and spaces are filling fast!
For 16 cookies you will need:
140g butter
200g dark muscovado sugar
1 egg
110g tahini
150g all purpose flour
100g wholemeal flour
½ tsp baking powder
½ tsp baking soda
100g Corinth raisins
50g nuts (optional, we used walnuts)
Cream the butter and sugar together. Add the egg and tahini and mix well. In a separate bowl sieve all your dry ingredients: flours, baking soda, baking powder. Using a wooden spoon slowly fold everything together. Add the raisins and nuts if using. Be careful not to overmix.
Now, some people say that the beauty in baking cookies is tasting the uncooked dough. We are those people. But if you are hesitant about raw eggs please don’t.
Place your cookie dough in the fridge for half an hour. Form your cookies and place them in a baking tray that you have covered in greaseproof paper. Make sure there is enough space between them as they will flatten.
Bake at 180C for 10-15 minutes, or a tiny bit more if you prefer them crunchy!
Enjoy with some warm milk sweetened with grape molasses.
