These were inspired by Koloocheh - a Persian cookie stuffed with either walnuts and dates, coconut or chocolate. Although, I've personally never been a fan of them because I find the cookie a lil dry/ flavourless, but I do love a stuffed cookie -drool- so I came up with this absolutely delicious, soft and crumbly cookies that are filled with chocolate tahini fudge. Not dry at all, they just melt in your mouth. DEFO A FAN.
Ingredients
Filling
2/3 c dates
1/3 c tahini
2 rows chocolate (about 25g) melted
1/8 tsp pink salt
Cookie
2 c oat flour
1/2 coconut flour
1 tsp baking powder
1/2 c melted butter
1 egg
1/2 honey
1 tsp vanilla extract
1 egg yolk
a few strands of saffron
2 tbsp boiling water
sesame seeds
Method
Blend all the filling ingredients together in a blender then scrape into a bowl and put in the fridge for at least an hour to harden.
For the cookie sift the oat flour, coconut flour and baking powder into a large bowl then add the melted butter, egg, honey and vanilla and mix until combined. Let sit in the fridge for at least 20 mins to firm up.
Using a pestle and mortar, grind the saffron to a powder and carefully transfer to a small cup/ bowl, add the boiling water and let it sit.
Preheat oven to 180c and line some cookie trays with parchment paper
Get the cookie dough out the fridge and divide into 14 and do the same for the filling and roll them into balls. Roll the cookie dough into balls, flatten, place a filling ball inside then wrap sides of the cookie dough up and around the filling, roll into a ball and place on a cookie tray, ensuring they are evenly spaced out. Repeat until finished.
Whisk the egg yolk in the saffron water then brush over the cookies and sprinkle some sesame seeds on top.
Place in the middle of the oven for 10-15 mins, until lightly golden on top.