TRIED: Tahini cookies with cranberries

I tried these cookies I found here. Instead of chocolate i used cranberries which turned out really good!

Ingredients

• 125 g / 1 cup wholemeal rye flour

• 100 g / 3/4 cup oat flour

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 100 g / 3 1/2 oz unsalted butter, room temperature

• 75 g / 100 ml tahini

• 100 g coconut sugar

• 75 g soft dates (roughly 8)

• 2 large eggs

• cranberries

• sesame

Instructions

Combine the flours with baking powder and salt into a bowl, set aside.

Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. Add the eggs to the processor and mix until combined.

Pour the butter mixture into the bowl of flours, add th

e cranberries and mix until evenly distributed.

Refrigerate for 2 hours until firm (or stick it in the freezer for 20 mins) and set the oven to 190°C.

Roll the cookie dough into balls, roughly 45 g in size, and coat (moderately) in sesame seeds.

Place on one or two parchment lined baking trays and bake for about 10-11 minutes. After they’ve been in the oven for about 6-7 minutes remove the tray(s) from the oven and smack it against the kitchen table top a few times to help the cookies flatten out a bit before placing it back in the oven for the remaining time until slightly browned.

Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.