Raspberry, Clementine & Almond Cookies

This is one of my favourite-ever cookie recipes, which is why I adapt them to the changing seasons and my mood. At Christmas, I swap the raspberries for fresh cranberries, and add more spices: mixed spice, all spice and cloves.

I use tahini in this recipe, but smooth cashew or almond butter works too, if you prefer. The almonds can also be omitted, or replaced with hazelnuts or macadamia nuts.

I like them chewy in the middle and fresh out the oven, but they keep well in an airtight container for several days. My top tip is to double the recipe up and freeze half, so you can bake more cookies whenever you get a craving – which I promise will be often!

SERVES:
12

Ingredients
Instructions

Ingredients

½ cup tahini paste

½ cup light oil, such as groundnut

Zest of 3 clementines

Juice of 1 clementine

½ cup soft brown sugar

½ cup caster sugar

2 tsp vanilla extract

¼ cup oat milk, or your preferred alternative

1 cup plain flour, plus 3 tbsp

2 tbsp cornflour

½ tsp baking powder

½ tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp sea salt, plus extra to finish

½ cup raw almonds, chopped, a few pinches set aside

100g fresh raspberries, 6 set aside

Instructions

Place the tahini, oil, clementine zest and juice, and sugars in the bowl of your mixer, and beat together until soft, creamy and fluffy.
Gradually add the vanilla and oat milk, and beat for a few more minutes. This can be done by hand, but will require a bit of elbow grease.
In a separate bowl, combine the flours, baking powder, bicarb, cinnamon and salt. With the machine running slowly, add the dry mix to the wet in three stages.
Once the mixtures are just combined, stop the machine and carefully fold in the almonds and raspberries by hand.
Line a large baking tray, or two medium ones, with parchment, and add scoops of dough in rows, spaced around 2 inches apart – I use a small ice cream scoop that's the equivalent of about 2 rounded tablespoons. You should have enough dough for about 12 biscuits.
Place the tray in the fridge to chill for a minimum of 1 hour. When you're ready to bake, preheat the oven to 180°C/fan 160°C/Gas 4.
Top the dough with the reserved almonds, squash on a half piece of raspberry, and scatter over a pinch of sea salt.
Bake in batches, if you prefer, and cook for 10-12 minutes for chewy centres, or 12-14 for biscuits that are crisp all they way through. Once cooled, they'll firm up – then it's time to tuck in!