Tag Archives: quick marmalade

tahini thumbprint cookies with a quick citrus marmalade

14 Jan

tahini marmalade cookies

It has been a quiet week at home. I have been baking to cure an undefinable ennui. (Sometimes I don’t want to know why I am sad, I just want to get my hands floury and bash some brioche dough into submission.)

This recipe was right at the back of Ottolenghi’s cult book, Jerusalem. And although it felt like sacrilege to mess with a master, I thought his simple tahini cookies could be made into thumbprints rather than flattened with a fork. And that a bitter, lemony marmalade to fill those thumbprints would complement the rich buttery, sesame flavour.  Also, pastry geekery, that a touch of cornstarch would make them more crumbly, shortbread-y. (Enough -y suffixes yet?)

Being right about all of those things (I am an I-told-you-so kind of person), and eating several cookies at once, made me feel instantly brighter. Give yourself a hit of butter, sugar, sesame and citrus in lieu of sunshine.

~~~

Tahini thumbprint cookies with quick citrus marmalade

Cookie recipe ever so slightly adapted from Yotam Ottolenghi’s Jerusalem, marmalade is mine. Use any citrus you like for the marmalade as long as it is relatively thin skinned (grapefruit would not work, for example). I have tried it with a tangerine and a bit of lemon, and with a whole lemon and half a tangerine. Depends how much you like bitter flavours! You can of course use a shop marmalade and mix the cookies by hand if you don’t have a food processor.

makes 30 

130g caster sugar

150g unsalted butter, room temperature

110g tahini

5g / 1 tsp fine salt

25 ml double cream / crème fraîche

250g plain flour

20g cornstarch

optional for decoration: sesame seeds

for the citrus marmalade:

150g citrus, including peel (eg 1 tangerine, 1/2 lemon)

150g sugar

Make the marmalade: halve the citrus fruits and pick out any pips. Then, in a food processor, blend citrus peel and all with the sugar, to a fine paste. Bring to the boil in a small saucepan, then simmer for 5 minutes, stirring occasionally. It will thicken and start to leave tracks on the bottom of the pan.

Preheat oven to 180C.

Using the same food processor, no need to wash it (it will give the biscuits a lemony taste): blend sugar and butter until soft and creamy but not fluffy. Add tahini, cream and salt, mix to combine. Then add flour and cornstarch to form a dough. You may need to bring the dough together with your hands: knead once or twice to make a smooth ball. Roll small balls (about 20g each) to make 30 in total. Space them out on a baking tray (or two). Firmly press a thumb into each one to make a generous dent. (Optional: dip the top of the cookies in sesame seeds.) Bake for 15 minutes until golden.

Fill dents in the cookies with marmalade. Should keep well for 4-5 days in an airtight tin.

 

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