Chocolate Tahini Crackers
Crackers with attitude yet so easy to eat…
These are all you would ever want in a cracker–thin, crunchy, crispy AND with a big personality. They’re the kind of snack you just want to fill a bucket with and grab one cracker after another until you’ve eaten all of them while sitting comfortably on your sofa, watching your favorite show, and possibly crying or laughing your emotions out.
Tahini, the wonderful sesame paste used to prepare hummus is great in desserts too. Used in many Middle Eastern sweets, it lends a nutty, slightly bitter taste similar to strong olive oil. So after you taste the chocolate in these crackers, you’re immediately hit by a delightfully acerb flavor that mildens the sweetness, sharpens the taste and makes you reach for more.
Chocolate Tahini Crackers Recipe
Makes about 30
1/2 stick butter, softened
1/4 cup tahini, stirred
1/4 teaspoon sea salt
1/2 cup agave syrup
1/4 cup cocoa powder
1 ¾ cups whole wheat flour
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk the butter, tahini and salt. Add the agave and eggs and whisk agin until well combined. Incorporate the cocoa powder and stir some more. Finally work in the whole wheat flour and form a homogeneous ball of dough.
Using a rolling pin, roll out the dough into a thin layer, about 1/8-inch thick. Cut into small circles using a cookie cutter and poke holes in each cracker with a bamboo skewer or fork.
Place the crackers on the prepared baking sheet, about 1/2-inch apart. Bake until hard, about 17 minutes.