It’s only been about 6 six weeks since I started this blog and so far I’m loving it. The more I bake, the better I get and the more I realize that I need to continue to challenge myself by not always replicating or adapting other bakers’ recipes. I need to create original recipes that actually taste great.
I suppose deep down inside I’m insecure. I have no formal baking education. Almost everything I learned has been through trial and error, ups and downs. Sometimes the failures turned out to be wonderful new recipes. Other times they are as my daughter would say, “Hashtag fail, Mom.” My insecurity still lingers, but with every victory in producing a winning recipe, that small, undermining voice gets a little more subdued.
These Tahini Maple Chocolate Sandwich Cookies are soft to bite, taste nutty and chocolatey (without any nuts) and are ultimately scrumptious. After concocting these mini sandwiches, I realized the cure to my self-doubt was simple. Make my own recipes.
Bon app!
Tahini Maple Chocolate Sandwich Cookies
2017-01-24 17:15:22
Yields 24
COOKIES
- 300 g/ 2 1/2 cups AP flour
- 90g/ 3/4 cup hulled and roasted white sesame seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 170 g/ 3/4 cup butter softened
- 2 eggs
- 110 g/ 1/2 cup granulated white sugar
- 100 g/ 1/2 cup packed brown sugar
- 1/3 cup 100% maple syrup
- 2 teaspoons vanilla bean paste or extract
CHOCOLATE FILLING
- 100g/ 1 cup Cocoa powder unsweetened
- 1 cup 100% maple syrup
- 90g/ 3/4 cup hulled and roasted white sesame seeds
- 1 teaspoon vanilla bean paste or extract
Instructions
- Sift flour, baking powder and salt in large bowl and set aside
- Take food processor/Kitchen Aid/Ninja and process all the sesame seeds until it is nicely ground.
- Take about half of the ground sesame seeds, add to the flour mixture, put aside the remaining sesame seeds to be used later for the chocolate filling
- In stand mixer with paddle attachment, beat the butter, brown sugar and white sugar for about a minute on low speed until they're well blended
- Add the maple syrup in slowly until just combined.
- Beat in egg, one at a time. Scrape bottom and sides
- Add the vanilla and beat for a few seconds
- Add flour and mix on low speed, scraping sides and bottom until flour has been fully incorporated - about half a minute or so
- Dough consistency should be moist and ever so slightly tacky...not sticky or gummy
- Take dough and make into a ball and double wrap with plastic wrap
- Refrigerate for at least 1 hour or overnight
- Place rack in middle of oven and preheat oven to 350F
- Take cookie dough out of fridge and let it come to room temperature about 10 minutes
- Roll out about 1/4 inch thick on lightly floured surface and cut out with desired cookie cookies
- Remember you need pairs to make the bottom and tops for cookie sandwiches!!
- Bake for 10 minutes until the shine on the cookies has disappeared.
- Allow to cool about 5 minutes on tray, then transfer to cookie rack
- Repeat for the remaining cookies
CHOCOLATE FILLING
- Take the remaining ground sesame seeds and add the maple syrup and blend with your food processing gadget (I used my NINJA) until it looks like tahini paste about 1 minute (depends on the gadget you're using)
- Add the vanilla bean paste or extract and blend
- Then add the cocoa powder and blend for another half minute
- Consistency should be like very thick paste
- After the cookies have cooled either pipe or spread the paste on one half of the cookie sandwich
- Put the other cookie on top of paste and give them a soft squeeze
Notes
- I used 1", 2" and 3" heart shaped cookie cutters which made approximately 24 cookie sandwiches.
- Store in air tight container for up to one week.
STEMS & FORKS https://www.stemsandforks.com/
Leave a Reply