Teatime and Viennoiseries

PASSION FRUIT TAHINI THUMBPRINT

Original Recipe by Pastry Chef Toni Roberts

2 steps

Recipe Step by Step

Thumbprint Cookies

4 oz unsalted butter (room temperature)
6 oz 15390 (INSPIRATION PASSION FEVE 3KG)
6 oz sugar
6 oz tahini paste (room temperature)
1 tsp vanilla extract
1/2 tsp salt
10 oz all-purpose flour
3/4 tsp baking powder
2 oz simple syrup (50/50)
2 oz egg whites
black sesame seeds (as needed)

Cream together the butter, melted PASSION FRUIT INSPIRATION, sugar, tahini paste, vanilla extract and salt until light and fluffy. Scrape the bowl occasionally to fully blend the ingredients.

Sift together the flour and baking powder.

Blend into the butter mixture until just incorporated.

Turn the dough a few times with a spatula to ensure an even mix.

Scoop immediately with a 2 oz portion scooper on to a sheet pan. Wrap tightly in plastic and chill at least 4 hours.

To bake, pre-heat the oven to 325˚F (convection).

Prepare a sheet pan with a pan liner or parchment. On a separate sheet pan, brush the dough balls with the egg white and simple syrup mixture. Sprinkle with black sesame seeds. Arrange the dough balls on the prepared sheet pan leaving 3-4 inches of space for spreading.

Bake for 7 minutes, rotate the pan and bake 2 more minutes. Remove the pan from the oven and press the ‘thumbprint’ indention into each cookie. A cocktail muddler is great for this. Return to the oven and bake 5 more minutes until set and lightly browned on the edges. Remove from the oven and cool completely.