I make my own halva but for this recipe for halva sourdough cookies you can use store bought. I really needed a treat after the never ending saga that is going on in my life right now.
The Monday before the builder was meant to start the bath installation I gave him the dimensions of the bath. He said it would fit and told me he needed 3sq.m of tiles. As I knew this could not be correct, we went that evening and took measurements. Dave then called him to make arrangements for the delivery of all the items. Some were dropped off at 9h30 the following morning as he was meant to be there working. As he was not at the house Dave called him and he gave Dave an earful about how now he was not making any money. Well, I object to being ripped off and by now he had made a fair sum from us. Half an hour later the bath was delivered. He then had a moan at my supplier, mentioning how the bath he was meant to supply cost R200 less.
Today’s inspirational recipe from Lavender and Lime ♥ Halva Sourdough Cookies ♥ #LavenderAndLime Click To Tweet
This provided me with two bits of information. One was the actual bath he thought he could ‘sell’ us. And the second was the mark-up he was using. At this point he must have realized he had made an error of judgement and asked for a meeting between the 5 of us. I clarified with Dave how much we had paid him to date and the pricing of the items for this job. At the meeting the builder told a blatant lie which made me so angry. He now claimed that he had never said that the bath would fit and called me a liar. I walked out of the meeting in a rage and left Dave and George to sort out the terms of the contract. Eventually he agreed to complete the job and we left it at that.
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Halva Sourdough Cookies
- 58 g softened butter
- 153 g fructose
- 1 egg
- 80 mls canola oil
- 50 g sourdough starter *
- 7.5 mls milk
- 2.5 mls rose water
- 170 g flour
- 100 g bread flour
- 50 g almond flour
- 3.75 mls fine salt
- 2.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 50 g pistachio nuts, roughly chopped
- 50 g halva, broken up
- Place the butter and fructose into a stand mixer bowl and cream until fluffy
- Add the egg and beat well
- Add the oil, starter, milk and rose water and beat until combined
- Place the flours, salt, baking powder and bicarbonate of soda into a mixing bowl
- Whisk to combine then add to the stand mixer bowl while beating, a tablespoon at a time, until completely combined
- Fold in the nuts and halva and place the bowl into the fridge for an hour
- Preheat your oven to 180° Celsius
- Weigh out 30g pieces of the dough and roll into balls
- Place them onto a lined baking sheet, leaving spaces to allow for spreading **
- Place into the oven and bake for 15 minutes
- Remove from the oven and leave to cool for 15 minutes
- Transfer to a wire rack and cool completely
- Store in an airtight container
** I made 12 at a time as I have a small baking sheet and baked them in separate batches. The dough can be made ahead and left in the fridge for a few days until needed.
Inspiration published on Lavender and Lime February 12:
Believe it or not, this story is going to continue ….