Tahini And Rosewater Snaps - cooking recipe

Ingredients

1 cup unsalted pistachio kernels
1/2 cup tahini
1/2 cup granulated sugar
1/3 cup honey, warmed
1 tsp rosewater
None None Powdered sugar, to dust
None None Vanilla ice cream, to serve

Preparation

Preheat the oven to 350\u00b0F. Grease and line 2 baking sheets with parchment paper.
Process pistachios in a food processor until finely chopped. Transfer to a bowl. Add tahini, sugar, honey and rosewater; mix well.
Roll tablespoons of tahini mixture into 16 balls. Place 2 inches apart on prepared trays. Flatten each slightly.
Bake for 8 mins or until golden. Cool on pans for 5 mins. Remove from pans; cool completely on wire rack. Dust with powdered sugar. Serve with ice cream.