Ramadan Diaries, day two!
You’re in for a treat today as Chef Shelina Permalloo has got you covered!
Ingredients
100g maple syrup
100g tahini
150g almond flour (ground almonds will be fine)
1tsp baking powder
1/4tsp cinnamon powder
Pinch of salt
1/2tsp vanilla powder or vanilla bean paste
80g sesame seeds *for topping
Pre heat oven to 180
Method
Mix all the ingredients but reserve the sesame seeds until the end and pack these on top of the cookies.
Cook for 7 – 9 mins. Be careful they don’t catch on the edges they will be soft when you take them out but it will harden as you give it time to cool.
Makes around 10 cookies
By Shelina Permalloo
For more amazing Ramadan recipes follow Shelina today!
Natasha Syed is the dynamic Editor-in-Chief of British Muslim Magazine, the UK’s premium Travel & Lifestyle publication catering to Muslim audiences. With a passion for storytelling and a keen eye for celebrating diverse cultures, she leads the magazine in curating inspiring content that bridges heritage, modern luxury, and faith-driven experiences.
Under her leadership, British Muslim Magazine continues to set the standard for authentic, and engaging trusted narratives, making it the go-to source for Muslim traveler's and lifestyle enthusiasts across the UK and beyond.
