Buttery Halva Cookies or Tahini Cookies
Halva Cookies
These halva cookies are a real treat and melt in the mouth. Unlike traditional halva cookies these are based on my butter cookie recipe and use grated pistachio halva then baked until golden and delicious.
Buttery Halva Cookies or Tahini Cookies Recipe
What is Halva?
Have you heard of Halva? Well, if you are middle eastern or associate with Middle Eastern cuisine then you probably know what Halva is.
Quite simply Halva is a Middle Eastern confection made of sesame flour and honey. There are many many flavors and variations now. And it can be added to many many different desserts. I have Pistachio halva here today. You also get almond, caramel, pecan – yup.. lots of different variations. Of course you can always get the classic plain halva too.
One of my favorite is – Over Vanilla Ice Cream. Yes, just place two scoops of Vanilla Ice Cream in a bowl and grate a generous amount of Sweet halva over it.. Yumm!!
Halva Cookies or Tahini Cookies
Not your traditional halva cookies
These are Halva Cookies but they are not traditional Nope! They are even better!! Based on my butter cookie recipe.
Unlike traditional halva cookies where you add tahini and honey in the cookie dough, I prefer to use already prepared halva. I then grate these into small pieces and carefully add them to my cookie dough. I barely incorporate the halva so the cookie dough taste like cookies with burst of these delicious sweet halva in between. Told you there were better!!
Buttery Halva Cookies or Tahini Cookies
Buttery Halva Cookies or Tahini Cookies
Tools:
- Mixer – Kitchen-Aid / K-Mix /
- HandMixer
- or just a whisk will do too
- Bowl
- Wooden Spoon
- Baking Tray
- Parchment Paper
- Oven
Ingredients
- Unsalted Butter – 169 grams (1 1/2 stick) unsalted Butter
- Eggs – 1 whole Egg + 1 egg yolk
- Sugar – 200 grams (1 cup)
- All Purpose Flour – 330 grams (3 cups)
- Halva – 1 cup (nuts or plain )
- Vanilla Extract – 1 tsp
- Baking powder – 1 tsp
- Salt – 1/2 tsp
This is what store bough Halva looks like
Price Disclaimer
Price Disclaimer
Method:
Prepare
- Sift All purpose Flour + Baking Powder + Salt.
- Grate the halva and set aside.
Make dough
- Cream butter and Sugar until light and creamy.
- Add egg + egg yolk
- Followed by the vanilla.
- Add flour and combine well.
- Gently fold in the grated Halva. You want the halva to just be incorporated, not mixed in.
- Divide dough into two disc and wrap in plastic or cling wrap.
- Let rest in the fridge for an hour or until the dough is firm enough to roll.
Roll Cookies
- Roll one disc at a time just like you do with butter cookies.
- Cut cookies using a 3 inch cookie cutter or any desired shape
- Place them on a parchment lined cookie tray.
Bake Cookies
- I prefer to chill my cookies in the fridge for 15 minutes before baking them.
- Preheat the oven at 180 C / 360 F
- Bake at cookies for about 8 to 10 minutes
Baking time will differ with thickness of cookies.
Freeze and Store
- These cookies will stay at room temperature for up to 2 weeks.
- You can keep the dough in the fridge for up to 4 days Or
- You can freeze the dough for up to 2 months – thaw in the fridge over night before you roll.
- This recipe can be halved or doubled successfully.
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Buttery Halva Cookies or Tahini Cookies
Recipe Card
Buttery Halva Cookies or Tahini Cookies
Prep
Cook
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Total
Yield 24 cookies
These halva cookies are a real treat and melt in the mouth. Unlike traditional halva cookies these are based on my butter cookie recipe and use grated pistachio halva then baked until golden and delicious
Ingredients
- Unsalted Butter - 169 grams (1 1/2 stick) unsalted Butter
- Eggs - 1 whole Egg + 1 egg yolk
- Sugar - 200 grams (1 cup)
- All Purpose Flour - 330 grams (3 cups)
- Halva - 1 cup (nuts or plain )
- Vanilla Extract - 1 tsp
- Baking powder - 1 tsp
- Salt - 1/2 tsp
Instructions
Prepare
- Sift All purpose Flour + Baking Powder + Salt.
- Grate the halva and set aside.
Make dough
- Cream butter and Sugar until light and creamy.
- Add egg + egg yolk
- Followed by the vanilla.
- Add flour and combine well.
- Gently fold in the grated Halva. You want the halva to just be incorporated, not mixed in.
- Divide dough into two disc and wrap in plastic or cling wrap.
- Let rest in the fridge for an hour or until the dough is firm enough to roll.
Roll Cookies
- Roll one disc at a time just like you do with butter cookies.
- Cut cookies using a 3 inch cookie cutter or any desired shape
- Place them on a parchment lined cookie tray.
Bake Cookies
- I prefer to chill my cookies in the fridge for 15 minutes before baking them.
- Preheat the oven at 180 C / 360 F
- Bake at cookies for about 8 to 10 minutesBaking time will differ with thickness of cookies.
Freeze and Store
- These cookies will stay at room temperature for up to 2 weeks.
- You can keep the dough in the fridge for up to 4 days Or
- You can freeze the dough for up to 2 months - thaw in the fridge over night before you roll.
- This recipe can be halved or doubled successfully.
Courses Breakfast, Brunch, High Tea
Cuisine Middle Eastern
Nutrition Facts
Serving Size 41 g (1 cookie)
Amount Per Serving | ||
|---|---|---|
Calories 167 | ||
% Daily Value | ||
Total Fat 7 g | 11% | |
Saturated Fat 3 g | 15% | |
Unsaturated Fat 4 g | ||
Cholesterol 18 mg | 6% | |
Sodium 57 mg | 2% | |
Total Carbohydrates 24 g | 8% | |
Dietary Fiber 0.8 g | 3% | |
Sugars 12.9 g | ||
Protein 2.7 g | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
If you have never tired these you must – at least one. The traditional once are more an acquired taste but these with the grated halva – absolute delight.
Buttery Halva Cookies or Tahini Cookies Recipe
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