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!
The adventurous spirit behind the pages of British Muslim magazine. As the Editor-in-Chief, Natasha leads with a passion for exploration and a pen dipped in wanderlust. With a keen eye for halal travel experiences and an insatiable curiosity for new experiences, she brings readers along on captivating journeys to far-flung destinations. Through her vibrant storytelling, Natasha invites readers on enriching adventures, where every experience is a window into the muslim world.
