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le46 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
The recipes on
pages 46-47 are
taken from Modern
Sourdough by
Michelle Eshkeri,
published by White
Lion Publishing (£22).
Photography
Patricia Niven.Lily’s tahini cookies
MAKES 20
140g (4½oz) unsalted butter,
at room temperature
140g (4½oz) caster sugar
180g (6¼oz) tahini or unsalted
smooth peanut butter
255g (9oz) plain flour
1 tsp baking powder
1 tsp sea salt
20 (¾oz) whole almonds, blanched
(optional)
1 Preheat the oven to 160°C/Gas
Mark 3. Line a baking tray with
baking parchment.
2 Cream the butter and sugar together
in a free standing mixer or in a bowl
with a handheld electric mixer for
2-3 minutes until well combined but not
too creamy, or the biscuits will spread
too much when baked.
3 Add the tahini or peanut butter and
mix briefly, then fold in the flour, baking
powder and sea salt on a low speed or
using a spatula, until the dough is
uniform and comes together.
4 Divide the dough into 12 x 35g (1¼oz)
pieces and roll each piece into a ball. Push
your thumb into the centre of the ball to
flatten it slightly and leave an indent. Push
a whole almond, if using, into the indent.
Space the cookies evenly on the tray –
they do spread during baking.
5 Bake for 15 minutes, then turn the tray
and bake for another 10-15 minutes.
They should be lightly browned on the
underside (lift one very carefully to
check) and should have a golden colour
on top. It’s bet ter to be slightly overbake,
rather than underbake, these for the best
texture and flavour.(GLEOHÀRZHU
VKRUWEUHDGVMAKES 20
295g (10½oz) plain flour, plus
extra for rolling
110g (3¾oz) icing sugar
¼ tsp sea salt
195g (6¾oz) unsalted butter, chilled
and cut into 2cm (¾in) cubes
40g (1½oz) free-range egg yolks
For the flavourings (choose one)
½ a vanilla pod, split and scraped
1 tbsp dried lavender flowers and
finely grated zest of ½ a
lemon or an orange
½ tsp crushed fennel seeds
grated zest of 1 lemon or orange
To finish
100g (3½oz) caster sugar
30 edible flowers and leaves1 Place the flour, icing sugar and salt in
a medium bowl. Add the butter and rub
in with your fingertips until the mixture