Chocolate Baking

Ginger, tahini and white chocolate cookies

Name: Ginger, tahini and white chocolate cookies recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 25
Ingredients: 150g brown sugar; 150g caster sugar; 200g plain flour; 100g self-raising flour; 2 tsp ground ginger; 170g salted butter, melted, cooled completely; 2 eggs, lightly beaten; 40.00 ml tahini; 1 tsp vanilla bean paste; 40g crystallised ginger, chopped; 200g white chocolate chips

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by Georgina Esdaile

Food Editor

Feb 22, 2022

Georgie Esdaile and Phoebe Woods' scrumptious ginger, tahini and white chocolate cookies are the perfect weekend treat.

150g brown sugar
150g caster sugar
1 1/3 cups (200g) plain flour
2/3 cup (100g) self-raising flour
2 tsp ground ginger
170g salted butter, melted, cooled completely
2 eggs, lightly beaten
2 tbs tahini
1 tsp vanilla bean paste
40g crystallised ginger, chopped
200g white chocolate chips

Method

1.

Preheat oven to 180°C. Line 2-3 large baking trays with baking paper.
2.

Place sugars, flours and ground ginger in a bowl and mix to combine. Stir in the butter, egg, tahini and vanilla to form a dough. Stir in the ginger and chocolate.
3.

Working with 1 heaped tbs of dough at a time, roll into balls and place on prepared trays, leaving about 3cm between each cookie.
4.

Bake (in batches if necessary) for 12-14 minutes until edges are golden and lightly caramelised. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with salt flakes, if desired, before serving.