I miss blogging regularly. I used to set aside time to do an update or a recipe each week but currently, a monthly appearance in the blogosphere is all I seem to manage at the moment. Every time I think about a cool new post or a fun dish to try, life in general gets in the way.
To further shrink my store of spare time, I’ve taken on a new role at work. While exciting, getting my head around a new area of the IT industry for me has left me even less time for blogging. Ironically, blogging was something I started for work many years ago to better understand social media strategies and how Google operates. I’ve certainly garnered a lot of knowledge but I do miss the joy blogging gave me.
Anyway, I’m hoping that once my son and I compete at the Australian Karate Federation Nationals in August, I’ll find pockets of time and energy to get back into cooking and writing. I’ve fallen in love with my pressure cooker which has so far really impressed me with tender, tender pulled pork which only took 40 minutes versus the oven recipe.
I did however manage to bake up a batch of cookies for my vegan colleague and I to share while reviewing things related to my new job description the other week. I had a jar of tahini (sesame paste) waiting patiently in the pantry and since I didn’t have my trusty Nuttlex margarine on hand, I used that as my butter/fat substitute.
Tahini may be an acquired taste for some but if you enjoy halva or sesame snaps, then you’ll welcome the moreish flavour a touch of tahini lends. I personally don’t like a lot of it but there’s just the right amount in these cookies. Paired with brown sugar, these cookies were complete. I usually like to muck around with another ingredient and contemplated a dark chocolate drizzle, but it just wasn’t necessary.
Tahini & Brown Sugar cookies are perfect ‘as is’. It’s nice to know I’m learning that less is indeed more!
Tahini & Brown Sugar Cookies
2 tsp linseed + 2 tbsp water (not super important to include, please omit or use one small egg)
90g brown sugar
1 tsp vanilla
120g rolled oats
80g plain flour
1/2 tsp salt
1/2 bicarb of soda
Preheat oven to 180C/350F (or 160C if fan-forced). Mill the linseed in Thermomix (Speed 9 for a few seconds) or food processor until fine. Mix in water to produce a binder. This isn’t totally necessary (esp if you don’t have a food processor etc.) as the tahini should bring the dough together but a little extra help never hurts.
Add tahini, sugar and vanilla to TMX bowl and combine on Speed 3 for a few seconds, or simply combine by hand or other food processor as required. Add oats, flour, salt and bicarb of soda and combine gently into a dough. A few bursts of Turbo on the TMX is enough or place the dough on a floured surface and combine by hand. The dough should be a little sticky but manageable. If too sticky, please add extra tbsp of flour until manageable.
Form 3cm balls of dough and place on a lined baking tray. Squash down slightly as these cookies won’t ‘spread’ so much when baked. Place tray of cookies in oven and bake for 12 minutes until slightly golden (for a less hard cookie), or a further two minutes if you like cookies that are hard. Once baked, remove tray and allow cookies to cool slightly before transferring to a baking rack.