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Easy Rye, Hemp & Chocolate Cookies
- by S R
Recipe
Rye, Hemp & Chocolate Cookies
These cookies take their cue from Greek sesame biscuits, the kind traditionally served after a meal with a strong black coffee. Swap the sesame for a nutty seed butter, fold in dark chocolate and a rye and barley flour base, and you land somewhere earthy, a little rustic, and genuinely moreish.
160C oven
15-20m bake
~14 cookies
Rye, Hemp & Chocolate Cookies
Adapted from a recipe by Sarah Cotterell and Aitana Infante at Hodmedod's
Ingredients
Tap to see the method
- Preheat the oven to 160C and line a large baking tray with parchment.
- Combine the barley flour, rye flour, salt and baking powder in a large bowl.
- In a separate bowl, mix the tahini (or hemp butter), sugar and eggs until well combined, then pour into the flour mixture.
- Bring everything together into a soft dough with your hands, adding a little olive oil if it feels dry. Knead in the chocolate pieces.
- Shape golf-ball sized pieces of dough into balls, space them out on the tray, and flatten each one gently with your palm.
- Top each cookie with a scattering of fennel seeds, extra seeds if using, and a small pinch of sea salt.
- Bake for 15 to 20 minutes, until golden and crisp on the outside but still soft in the centre. Cool before serving.
These keep well in an airtight container for several days, and the flavour rounds out nicely by the second day.
Serving it right
These are built for dipping. A strong black coffee cuts through the richness of the chocolate and the earthiness of the rye and barley, which is exactly the pairing the original Greek sesame cookies were designed around.
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