Categories: biscuits & brownies coffee break afternoon tea snacks vegan gluten-free Here's what you need to know about these Tahini Chocolate Sandwich Cookies: they make a truly amazing edible gift, but you better make a double batch because you'll definitely want to keep some for yourself! The vegan and gluten-free cookies themselves are pleasantly chewy thanks to the addition of Lyle's Golden Syrup and the tahini ganache is smooth and creamy and a total revelation. They're guaranteed to put a smile on everyone's face! Prep Time 20 min Bake Time 10-15min Check out the baker This recipe was created by the ingenious baker Katarina. You can find more of her recipes, with many gluten-free and plant-based versions, via her Instagram channel @theloopywhisk or via her website linked below. Ingredients Servings 16 For the Tahini Cookies 200 g (¾ cup + 4 tbsp) tahini paste 120 g (1/3 cup) Lyle’s Golden Syrup 40 mL (2 ½ tbsp) almond milk ½ tsp vanilla bean paste 200 g (2 cups) almond flour ½ tsp baking soda ¼ tsp salt 65 g (½ cup) white sesame seeds For the Tahini Chocolate Ganache 200 g (¾ cup + 4 tbsp) tahini paste 120 g (1/3 cup) Lyle’s Golden Syrup 40 mL (2 ½ tbsp) almond milk ½ tsp vanilla bean paste 200 g (2 cups) almond flour ½ tsp baking soda ¼ tsp salt 65 g (½ cup) white sesame seeds 125 g (4.4 oz) chopped dark chocolate, 60-70% cocoa solids 125g (½ cup) tahini paste 35 g (1 ½ tbsp) golden syrup Instructions HOW TO MAKE THIS RECIPE For the Tahini Cookies Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with baking paper. (You’ll need to bake the cookies in batches, so you can prep several baking sheets if you have them.) In a large bowl, mix together all the tahini cookies ingredients except the sesame seeds, until you get a smooth cookie dough. Shape one tablespoon of cookie dough into a ball, roll it in white sesame seeds and place it onto a baking sheet lined with baking paper, leaving at least 1 inch (2.5 cm) space between the cookies. Usually, about 10 cookies should fit per baking sheet. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about 5-6mm thick. Bake the cookies at 350ºF (180ºC) for about 8-10 minutes or until slightly spread out and light golden brown on top. Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. Repeat with the rest of the cookie dough, you should get 32 cookies. For the Tahini Chocolate Ganache & Assembly In a heat-proof bowl, melt together all the ganache ingredients (in the microwave or above a pot of simmering water). Allow to cool to room temperature, then chill in the fridge for 15-30 minutes until spreadable. Spoon or pipe a generous dollop (about a tablespoon or 12g) of the cooled ganache onto the flat (under)side of one cookie, then sandwich it with another. Repeat until you get 16 sandwich cookies. Edible gifts to make for your loved ones Treat your loved ones with some tasty edible gifts this year to spread some joy! Pumpkin Marshmallows Homemade Ginger Cream Biscuits Recipe White Chocolate Cheesecake Truffles with Raspberry Centre Vegan Tahini Chocolate Sandwich Cookies Lyle's Chunky Golden Honeycomb Ginger Parkin with Honeycomb Lyle's Golden Syrup Flapjack Recipe