- 2 cups almond meal
- 2/3 cup of hulled tahini
- 1/2 cup of maple syrup
- 2 teaspoons of cardamom
- 1 tablespoon of rose water
- 1 teaspoon of vanilla essence
- Preheat your oven to 170 degrees on a regular baking setting and line a flat baking tray with baking paper.
- In a large mixing bowl combine almond meal and cardamom. In small a saucepan on medium heat, add the tahini, maple and vanilla essence and cook for about 3-4 minutes, stirring constantly to create a smooth, runny sauce. Then slowly start to add the tahini & maple to the mixing bowl until combined with almond meal to form a dough. Whilst stirring add a tablespoon of rose water.
- Take one heaped tablespoon of dough and roll into a ball with your hands. Then flatten into cookie rounds and place on the baking tray. This recipe makes about 9-12 cookies depending on size. Place in the oven and bake for 15 minutes or until slightly browned and serve with a sprinkle of dried pink rose petals if you wish. Best enjoyed with a warm cup of chai tea.
I often get tempted to skip the step that heats the Tahini sauce when you are short on time ~ whilst the recipe can still work out, heating the mixture is a game changer and what makes this recipe perfect!
Make sure to only bake for 15 minutes - these cookies bake very fast and even if they still seem a little bit soft at that time, trust me - they are ready and will overcook very fast if cooked even a few minutes longer. Best to take out of the often to cool directly after cooking.
A tablespoon of Rose water will be more than enough ~ a little goes a long way!
History & Benefits:
These sweet and simple Rose & Cardamom cookies are a perfectly balanced sweet treat. They are easy to make, subtle in flavour and the touch of rose makes them feel especially indulgent. Best enjoyed on a warm spring afternoon with a hot cup of chai.