230 g (2/3 cup) sesame butter
1/2 cup brown sugar
1/2 cup Demerara sugar
200 g Kinneret Farm silan
1 heaping tsp cinnamon
1 tsp pure vanilla extract
1 1/4 cups (180 g) brown flour, type 3
1 tsp baking soda
2 cups (220 g) granola mix, according to personal preferences
100 g walnuts, coarsely ground
- Use a mixer with a whisk attachment to whip the sesame butter, brown sugar, silan, cinnamon, vanilla and eggs for three minutes, until the mixture is a light, mocha colored batter.
- In a bag, combine the flour, baking soda, granola mix, and nuts. Using a kneading attachment, mix the contents of the bag with the contents of the mixing bowl at high speed for about 3 minutes or just until all the ingredients are blended.
- Spread baking paper on a pan. Using lightly wetted teaspoons or fingertips, transfer walnut size lumps to the pan, with at least 2cm between each (the cookies spread).
- Preheat the oven to 180°C and bake for exactly 10 minutes. Remove the tray from the oven and let it sit for 1-2 minutes before transferring the cookies to a rack to cool completely. The cookies will be soft when they come out of the oven, but will become harder and crunchier as they cool.
When the cookies are completely cooled, store in a sealed container.