Recipe

Tahini and rosewater snaps

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Makes 16 Item
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Ingredients

Tahini and rosewater snaps
  • 1 cup unsalted pistachio kernels
  • 1/2 cup tahini
  • 1/2 cup caster sugar
  • 1/3 cup honey, warmed
  • 1 teaspoon rosewater
  • icing sugar, to dust
  • vanilla ice-cream, to serve

Method

Tahini and rosewater snaps
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line 2 baking trays with baking paper
  • 2
    Process pistachios in a food processor until finely chopped. Transfer to a bowl. Add tahini, sugar, honey and rosewater; mix well.
  • 3
    Roll tablespoons of tahini mixture into 16 balls; flatten slightly. Place on prepared trays about 5 cm apart to allow for spreading.
  • 4
    Bake for 8 minutes or until golden. Remove from oven. Cool on trays (snaps will firm). Dust with icing sugar. Serve with ice-cream.

Notes

Use 1 1/4 cups lightly crushed cornflakes instead of pistachios. You can use 1/2 teaspoon rosewater essence instead of rosewater. Store leftover tahini in the fridge. Stir well before using.

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