This week is both Shrove Tuesday and Valentine’s Day – the perfect excuse for some themed baking! Keep your eyes peeled on my Instagram for a pancake day recipe – I’ll be sharing my go-to drop scones and a delicious topping. In the meantime, I thought I would share a suitably seasonal Valentine’s bake: heart-shaped tahini and pomegranate cookies. They’re a delicious blend of nutty, earthy flavours, balanced by sweet white chocolate, fragrant rose and fruity Winter pomegranate. They’re pretty easy to whip up for a last minute pressie, whoever you want to show love to this Valentine’s Day – or any day. To make the tahini and pomegranate cookies, you will need:
300g plain flour
1/2 tsp baking powder
150g granulated sugar
1 egg, beaten
1 tbsp tahini
1 tbsp rosewater
50g white chocolate, chopped into small chunks.
Preheat the oven to 180C/ 160C Fan/ Gas 4 and line a baking sheet with parchment. Sift the flour and baking powder into a large bowl, then add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Stir in the sugar.
Gradually stir in the egg, then add the tahini, rosewater, pomegranate seeds and chocolate and bring the mixture together to form a dough. Add more flour if it is too sticky.
Roll out to 3 – 5mm thick and use a cutter to stamp out shapes – I used a heart one. Re-roll as necessary.
Place on the prepared baking sheet, allowing plenty of space between them. Bake in batches for 15 – 20 minutes, until golden brown. Cool for five minutes before transferring to a wire rack to cool further.
What are you baking this weekend?
Recipe via Salma Hage’s ‘The Middle Eastern Vegetarian Cookbook’.