I’m always looking for delicious ways to add a little more fibre to everyday eating.
I usually sprinkle ZOE Daily30 over my yoghurt or soup, but now I’ve turned it into these wonderfully crunchy cookies too.
With creamy tahini, maple syrup and a hint of cardamom, they’re reminiscent of a sesame snap, finished with a thin layer of chocolate underneath.
A lovely way to bring extra fibre and plant variety into a sweet treat, finished with a thin layer of 85% dark chocolate — I love Green & Black’s for its rich, intense flavour.
Makes: approximately 18 cookies
Baking time: 10–12 minutes, plus cooling and chilling
INGREDIENTS
150g ZOE Daily30
45g tahini
100ml maple syrup
¼ tsp ground cardamom
Small pinch of salt
85% dark chocolate, melted, for brushing over the bases — I love Green & Black’s.
METHOD
Preheat the oven to 170°C and line two baking trays with baking paper.
Whisk the tahini and maple syrup together until smooth.
Stir in the Daily30, cardamom and salt until everything is evenly coated.
Place a 7.5cm (3-inch) round cookie cutter on a lined tray. Spoon approximately 1 tablespoon of mixture into the cutter and press firmly into a thin, even round. Lift the cutter carefully and repeat with the remaining mixture, leaving a little space between each cookie.
Bake for 10–12 minutes, until golden around the edges.
Leave on the trays to cool completely before carefully peeling away the baking paper. The cookies will firm up as they cool.
Gently melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water.
Brush a thin layer of melted chocolate over the underside of each cookie. Place chocolate-side up on a lined tray and refrigerate until set.
Allergens: Contains tree nuts and sesame. Check your chosen chocolate for any additional allergens.
