Our Fire Roast Chestnut Tahini, Common Hogweed Seed, and Dark Chocolate Cookies are the perfect combination of flavours and textures that will transport you to a world of wild indulgence. These cookies are the perfect embodiment of the unexpected, marrying the rich and nutty essence of fire-roasted chestnut tahini with the earthy, citrusy notes of common hogweed seeds, all swirled into a velvety dark chocolate-infused dough.
These cookies are a celebration of nature’s abundance, harmoniously blending the robust, smoky flavours of fire roast chestnuts with the distinctive orange and cardamom notes of common hogweed seeds, both lending a unique wildness to each bite.
Whether you’re a seasoned wild culinary explorer or simply looking to elevate your cookie game, our Fire Roast Chestnut Tahini, Common Hogweed Seed, and Dark Chocolate Cookies promise an unforgettable experience. So, roll up your sleeves, preheat the oven, and embark on a journey of cookie greatness!
To make the Sweet Chestnut Tahini (500g):
200g sweet chestnuts
400g boiling water
150g rapeseed oil
4g maldon salt
160g ice water
For the Cookies:
113g butter, room temperature
120g sweet chestnut tahini
200g soft light brown sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
1 tsp Maldon salt
230g chocolate chunks – dark, milk or white, entirely up to you
3g ground common hogweed seed (optional)
Gathering Your Chestnuts
If you’re foraging for your own chestnuts, remove the spiky jacket from the chestnuts.
With the shell still on, cut a small cross in the base of each chestnut.
Roast well over the fire until tender and set aside for a few minutes until cool enough to handle. If you’re roasting them in an oven, roast for 25-30 minutes at 220*C, keeping a close eye on them and turning a few times.
Peel the chestnuts and pop them into a bowl, pour over enough boiling water to cover. Allow to cool and then top up with the remaining boiling water. Drain and discard the water the chestnuts have been soaking in. This process helps soften the chestnuts as they’ll be blitzed into a paste.
Put the drained chestnuts into a high powered blender. Blitz down until you have a fine crumb.
Add the rapeseed oil and salt to the blender and combine.
Keep blending whilst slowly adding your icy water until you have a creamy consistency
Chill before using. You can whip in more water if needed just before serving.
Making The Cookie Batter
Cream together the butter, chestnut tahini and sugar together until light and fluffy. Add in the egg, egg yolk and vanilla. Continue to beat for 4-5 minutes.
Sift together the plain flour and baking powder. Add the flour to the creamed butter and sprinkle in the salt and the ground hogweed seeds. Mix on a low speed until just combined.
Stir through the dark chocolate chunks.
Place in the fridge for at least 6 hours, before balling up with an ice cream scoop.
Baking Your Cookies
Preheat the oven to 160*C.
Bake for 12-15 minutes until just starting to brown around the edges, but still pale in the centre.
Remove the tray from the oven and drop the tray onto the counter from a couple of inches above, this really helps the cookies to form cracks in the cookies.
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