Chocolate, Tahini & Rosemary Cookies

I was that child that had chocolate permanently stained on her face. That child that wasn’t allowed to wear white, and whose tantrum could always be tamed by a bar of chocolate.  It was only ever going to be chocolate ice cream, chocolate cake and nutella on toast for me. Vanilla and fruit could move along, they had no room in my sweet childhood. Maybe hazelnut and caramel could sometimes act as supporting roles, but chocolate always took to be the main star.

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Rosemary, Tahini & Honey Cake

Rosemary belongs in sweet settings just as it does with roasted veg and bold meats. I tell you where rosemary doesn’t belong — it’s water. I once went to this “plant-based”, “healthy” (and overpriced) cafe that tried to be clever and instead of serving water out of jugs with lemons, mint or even cucumber — it’s sitting there with rosemary. Rosemary-infused water is not nice, there’s a reason why it’s not a thing. I don’t like these cafes. I don’t like that they try to be clever with their waters. I don’t like that they use their vegan “milks” to justify £4 cappuccinos. I don’t like that they serve me “bowl food” filled with grains and vegetables that’s essentially my go-to 15-minute cheap lazy weeknight meal  and they serve it to me like some revolutionary diet-friendly food with a hefty price tag.

And I don’t like their stodgy gluten-free and vegan cakes. No. I like my butter-and-egg-rich fluffy and moist wheat flour cakes like this one.
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