What you need: Makes 15 125g wholemeal rye flour 100g wholemeal plain flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 100g unsalted butter, room temperature 75g tahini 200g light brown sugar 1 large egg 1 large egg yolk 1 tsp vanilla extract 250g chocolate (65-75% cocoa solids), roughly chopped Sesame seeds, to coat What to do: 1. To make the cookie dough place the flours, baking powder, baking soda and salt into a large bowl and mix together to combine, set aside.
This semester I took a class called "California Foods" and for our midterm instead of a test we had a potluck, because why not. The only rules for the potluck was to bring a dish that was culturally significant to us and say how its been influenced by living in California. My first thought was to make biscotti since my family is Italian, but also because its an after dinner cookie my family eats with wine. The wine country, california, and biscotti seemed like the perfect way
These homemade fig bars taste just like the real deal, but better! The only fig bar I'm used to eating are those that come wrapped in plastic and full of a ton of artifical ingredients. These fig bars are made from simple ingredients and the sweetness comes from the figs rather than a ton of added sugar. As an added bonus they are gluten free and vegan which makes them a perfect snack to bring to any gathering. If I were you, I would head over to the grocery store and pick up