Name: Tahini and rosewater snaps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup unsalted pistachio kernels; 1/2 cup tahini; 1/2 cup caster sugar; 1/3 cup honey, warmed; 1 teaspoon rosewater; icing sugar, to dust; vanilla ice-cream, to serve

Ingredients

1 cup unsalted pistachio kernels

1/2 cup tahini

1/2 cup caster sugar

1/3 cup honey, warmed

1 teaspoon rosewater

icing sugar, to dust

vanilla ice-cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line 2 baking trays with baking paper

2.Process pistachios in a food processor until finely chopped. Transfer to a bowl. Add tahini, sugar, honey and rosewater; mix well.

3.Roll tablespoons of tahini mixture into 16 balls; flatten slightly. Place on prepared trays about 5 cm apart to allow for spreading.

4.Bake for 8 minutes or until golden. Remove from oven. Cool on trays (snaps will firm). Dust with icing sugar. Serve with ice-cream.

Use 1 1/4 cups lightly crushed cornflakes instead of pistachios. You can use 1/2 teaspoon rosewater essence instead of rosewater. Store leftover tahini in the fridge. Stir well before using.
Note

Woman's Weekly Food

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Ingredients

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