Rose tahini cookies with golden milk
Words and imagery Jody Vassallo // @jodyvassallobeautifulfood
Tahini and rose halva cookies
These chewy halva-like cookies are truly the business. A taste of these will transport you to Turkey or Morocco or somewhere in the incredible Middle East. Tahini is not recommended for Pittas but halva is okay because the sweet cools the warming tahini down. Make a double batch. You’ll thank me.
1 cup (250 g) hulled tahini
1 cup (250 g) coconut sugar
1 egg, lightly beaten
1 tablespoon rosewater
Preheat the oven to 180°C. Line two baking trays with baking paper.
Place the tahini, sugar, egg and rosewater in a bowl and mix well. Keep mixing until the mixture comes away from the side of the bowl and forms a ball.
Shape tablespoons of the mixture into balls, flatten slightly. Place on the lined trays and bake for 10 minutes, until golden and firm.
4 cups (1 litre) unhomogenised cow’s milk or milk of your choice
1 tablespoon grated fresh turmeric or 1 heaped teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ghee or extra-virgin coconut oil
maple syrup or coconut sugar, to taste
Put the milk, spices and ghee or oil into a saucepan and bring to a simmer over low–medium heat for 5–10 minutes. Remove from the heat, stir in the syrup or sugar and set aside to infuse if you want a strong flavour. Alternatively, drink immediately.
Leftover golden milk can be stored in a glass bottle in the refrigerator for up to 5 days.