Baking
Tahini Chocolate Swirl
Yield: 10
Ingredients
- 135 g Margarine, room temp
- 200 g Brown Sugar
- 1 Egg
- 190 g High Gluten Flour
- 1 t Baking Soda
- ¼ t Baking Powder
- 30 g Sesame Seeds, toasted
- 50 g Tahini
- 90 g Dark Chocolate, melted
Instructions
- 1
Beat margarine and sugar till fluffy, beat in egg.
- 2
Add flour, baking powder, baking soda and ¾ of sesame seeds.
- 3
Gently fold in tahini and dark chocolate by spoon (don't overmix — want marbled look).
- 4
Chill 1 hour.
- 5
Shape cookies, roll each in leftover sesame seeds.
- 6
Bake on 350 for 10-14 minutes.