cookies

SESAME BUTTER COOKIES

You’ll love these ULTRA-easy Sesame butter cookies. They’re full of flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt in your mouth texture.

cookies

Path 169           prep time   |  5 minutes

     cook time  |  10 minutes

         total time   |  20 hours

        servings     |  18

INGREDIENTS

COOKIE BATTER

  • ½ cup unsalted butter
  • 1 cup Jubli® honey spread
  • ½ cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

INSTRUCTIONS

  • Preheat over to 350F
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment.
  • Add the Jubli butter and mix until incorporated
  • Mix in eggs
  • In a separate bowl, sift flour, baking powder, baking soda, and salt. Then add flour mixture and beat until incorporated.
  • Put the dough in the refrigerator for 1 hour.
  • Roll dough into one-inch balls and place on baking sheet lined with parchment paper.
  • Flatten each ball with a fork, making a crisscross pattern.
  • Bake cookies for about 10 minutes or until cookies begin to brown.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
cookies

SESAME BUTTER COOKIES

You’ll love these ULTRA-easy Sesame butter cookies. They’re full of flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt in your mouth texture.

cookies

Path 169           prep time   |  5 minutes

     cook time  |  10 minutes

         total time   |  20 hours

        servings     |  18

INGREDIENTS

COOKIE BATTER

  • ½ cup unsalted butter
  • 1 cup Jubli® honey spread
  • ½ cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

INSTRUCTIONS

  • Preheat over to 350F
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment.
  • Add the Jubli butter and mix until incorporated
  • Mix in eggs
  • In a separate bowl, sift flour, baking powder, baking soda, and salt. Then add flour mixture and beat until incorporated.
  • Put the dough in the refrigerator for 1 hour.
  • Roll dough into one-inch balls and place on baking sheet lined with parchment paper.
  • Flatten each ball with a fork, making a crisscross pattern.
  • Bake cookies for about 10 minutes or until cookies begin to brown.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
oats

JUBLI® HONEY SPREAD & OATS COOKIES

There’s nothing quite like a batch of homemade Oatmeal Cookies. When you’re looking for that extra boost of energy these cookies are the perfect snack. They are also Nut free, gluten-free, vegan, Rich in protein and fiber. They’re soft and chewy, dotted with Coco nibs

oats

Path 169           prep time   | 10 minutes

     cook time  | 12 minutes

         total time   | 24 hours

        servings     | 24

INGREDIENTS

COOKIE BATTER

  • 1 1/2 cups Jubli butter
  • 1/2  Honey or real maple syrup
  • 2/3  Tablespoons Cinnamon
  • 1 Teaspoon Salt
  • 2 1/2 cups thoroughly grounded oats
  • 1 1/2 cups whole oats
  • 1/2  cup Cocoa or coffee nibs or dark chocolate chips (you can mix and match all of these)
  • 1 1/2 cups Jubli butter

INSTRUCTIONS

  • Combine all ingredients and mix well.
  • Scoop with a spoon and roll into 40-45g balls – flatten slightly.
  • Freeze for the night.
  • While still frozen bake for 12 minutes on 300f.

JUBLI® & DULCE DE LECHE BRIOCHE

Path 169           prep time   | 20 minutes

     cook time  | 45 minutes

         total time   | 8 hours

        servings     |  10

INGREDIENTS

DOUGH

  • 2-2¼cups all-purpose flour
  • 1 bag (10grams) of vanilla sugar
  • 2 tablespoons of sugar + 3 teaspoons for molding
  • ½ tablespoon (6 grams) of dry yeast
  • 3 tablespoons (45ml) of milk
  • 2 whole large eggs
  • 1 large egg separated into egg white and yolk
  • ¼ teaspoon of salt
  • ¾ cup (150 grams) of butter at room temperature

FILLING

  • 1½ cup grams Jubli® Cocos spread
  • 1½ cup Dulce de leche (from real milk)

GLAZED SUGAR SYRUP

  • 2/3 cup of sugar
  • 2/3 cup water
  • 2 drops of vanilla extract (optional)
  • 3 tablespoons rum / brandy (optional)

INSTRUCTIONS

  • Attach the kneading hook to the mixer head.
  • Sift 2 cups flour into the mixer bowl. Add vanilla sugar, 2 tablespoons sugar and dry yeast and mix on low speed. Add milk, 2 eggs, the egg white of the separated egg and half of the yolk. the other half is put in a bowl, add ½ tablespoon of water, and keep in the refrigerator for the glaze.
  • Gradually increase the mixer to medium speed. Mix for 5-7 minutes for a very smooth dough. Stop occasionally and clean the sides of the bowl with a spatula. Add salt during kneading.
  • Gradually add the butter to the dough (one teaspoon at a time). Weight until the butter is incorporated in the dough before adding the next teaspoon. Stop occasionally and clean the sides of the bowl with a spatula. Continue kneading for another 10 minutes at medium speed – the dough should be very soft and quite sticky. If it is too soft, you can add some more of the remaining flour.
  • Transfer the dough to a lightly floured bowl. Sprinkle a little flour over the dough, cover with plastic and leave to rise for an hour.
  • Punch in the dough to take the air out of it and return it to its original size, cover again and put in the refrigerator for 2-4 hours. During this time, the dough will increase and double its volume and become stiffer and more stable.
  • With the remaining butter grease the inside of In a Kugelhopf Bundt Pan Cake Mold or chiffon cake pan. Use 2-3 teaspoons of sugar to coat the interior of the mold.
  • Take the dough out of the refrigerator, and knead it briefly to get the air out. Divide the dough into 4 equal parts. Roll out each portion on a well-floured surface to a leaf measuring 25×30 cm. Brush the scrambled yolk on one of the edges of the dough.
    Spread on the remaining leaf area a quarter of the Jubli® quarter of the Dulce de leche.
  • Roll each piece into a tight scroll – starting from the farthest side from the yolk side and rolling towards the yolk side. Cut the first scroll into 4 equal parts and lay them on the bottom of the mold. stretch the second scroll a little, and cut it into six parts and place them as a second layer over the first scroll. The remaining two rolls stretch, cutting each into 8 parts and arranging them in the third and fourth layers. You can brush a joke between the third and fourth there and on top of the fourth layer.
    Cover the mold with plastic let it rise for 45-60 minutes.
  • Baking: Preheat the oven to medium heat (355 degrees in a lower-heat scheme).
    Brush the top rolls of dough again with the scrambled egg yolk. Bake in the middle rack of the oven for 45-40 minutes, until the cake becomes nice and brown. Allow the cake to cool almost completely before extracting it from the mold.
Hamantaschen

PURIM HAMANTASCHEN FILLED WITH DELICIOUS JUBLI COCOA SESAME BUTTER

Delicious buttery cookies for any occasion.

Purim is the Jewish holiday in which we commemorate being saved from persecution in the ancient Persian Empire. A symbolic food eaten during the holiday of Purim is hamentaschen (“ears of Haman”). Haman is the villain of the Purim story. This triangular-shaped cookie is supposed to represent either Haman’s ears or his three-cornered hat. The center of each “hat” is filled with delicious Jubli Cocoa Sesame Butter.

Hamantaschen

Path 169           prep time   | 20 minutes

     cook time  | 10 minutes

         total time   | 1 hour 45 minutes

        servings     |  30

INGREDIENTS

DOUGH

  • 3 cups (420g) white flour
  • 100 grams of powdered sugar
  • Pinch of salt
  • 200 grams of cold butter
  • 1 Egg + 1 Egg yolk
  • Half a teaspoon of lemon zest
  • 1-2 tablespoons milk

FILLING

  • 1 Jar Jubli Cocoa Sesame butter

INSTRUCTIONS

  • In a food processor blend flour, powdered sugar, baking powder and salt.
  • Add butter and continue to process until crumbly.
  • Add egg, egg yolk, lemon zest, and 1 tablespoon of milk (if necessary then another tablespoon of milk).
  • Process until a ball of dough is formed.
  • Wrap and refrigerate for at least an hour.
  • Preheat oven to 360 degrees and line a baking pan with baking paper.
  • Using half the amount of the dough (leave the rest in the fridge until needed) roll out on a floured surface to a ¼ inch thick.
  • Cut 3 ½’’ circles with Cookie die or cup.
  • Place a teaspoon of Jubli in the center of each circle.
  • Using your thumb and forefinger Close the dough around the Jubli creating the shape of a triangle. Make sure the tips of the triangle are tightly pressed together to avoid leaking of the filling while baking.
  • Place on the baking tray, at small intervals.
  • Bake for 12-15 minutes, until slightly browned.
halwa

HALVA MOUSSE CRUNCH CAKE RECIPE

If you want to impress, this decadent cake is what you’re looking for. This cake has everything, it is crunchy, creamy, sweet and O.M.G it gorgeous.

halwa

Path 169           prep time   | 25 minutes

     cook time  | 1 hour

         total time   | 4 hours

        servings     |  10

INGREDIENTS

CHOCOLATE CARAMELIZED PUFFED RICE

  • 3 cups puffed rice
  • 3 tablespoons light corn syrup
  • 3 tablespoon teaspoon granulated sugar
  • 3/4 cup (110 grams) milk or dark chocolate

HALVA MOUSSE

  • 1 tablespoon unflavored powdered gelatin
  • ¼ cup cold water
  • ⅔ cup whole milk
  • 5 large egg yolks
  • ½ cup granulated sugar
  • 1 cup creamy Jubli® Honey sesame spread
  • 1 ⅔ cups heavy cream

DARK CHOCOLATE GANACHE

  • ¾ cup + 3 tablespoons heavy cream
  • 3 tablespoons whole milk
  • 1 2/3 cups (220 grams) semisweet or bittersweet dark chocolate, chopped
  • 1 ½ tablespoons unsalted butter, at room temperature

TOPPING

  • 1 tablespoon toasted sesame seeds
  • Leftover chocolate caramelized puffed rice

INSTRUCTIONS

  • Heat the oven to 350°F.
  • Line a sheet pan with a silicone baking mat or parchment paper.
  • Coat the puffed rice: Put the puffed rice in a large bowl. Put the corn syrup in a small heatproof bowl and microwave for 30 seconds, then pour the warm corn syrup over the puffed rice. Sprinkle with the sugar, then mix with a spatula until the rice is evenly coated. (You may find that using your hands is easier).
  • Bake the puffed rice for 12-15 minutes, until golden-brown and caramelized. Remove from the oven and let the puffed rice cool completely.
  • Carefully peel away the silicone mat or parchment. In a large bowl. With your hands, break the puffed rice into smaller pieces.
  • Put the chocolate in a heatproof bowl. Microwave in 10 to 15 second intervals, stirring after each, until just melted—don’t let it get too hot. Pour the melted chocolate over the puffed rice and fold with a spatula until coated.
  • Shape the puffed rice: Transfer the puffed rice into a 8-inch (20-centimeter) cake ring. Press the coated puffed rice into the prepared cake pan, about ¼ inch (6 millimeters) thick.  Save about 1/2 cup for garnish. Refrigerate until firm, about 20 minutes. Refrigerate until firm, about 20 minutes.
  • Make the Halva mousse: Combine the gelatin and cold water in a small bowl and stir with a spoon until the gelatin has dissolved.
  • Put the milk in a medium saucepan and bring to a boil over medium heat. Remove from heat and keep warm.
  • Make the custard: In a large bowl gently whisk the egg yolks and sugar until combined. While whisking, slowly pour in a little bit of the hot milk to temper the eggs and whisk until combined. Whisk in a bit more of the milk, then pour the tempered egg mixture into the saucepan with the remaining milk.
  • Cook the custard over medium-low, gently stirring with a spatula, until thick enough to coat the back of the spatula, about 10 minutes. Remove from the heat. While the custard is still warm, add the gelatin mixture, then Jubli butter, and stir until combined. Let cool completely, about 30 minutes, or refrigerate for 10 to 15 minutes.
  • In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer or whisk), whip the cream on medium speed until it holds soft peaks, about 5 minutes. Slowly pour the custard into the whipped cream a little at a time, gently folding with a spatula until just combined.
  • Assemble the cake: Pour the mousse into the cake ring, making sure there are no air bubbles. To get rid of any air bubbles, lightly tap the sheet pan that the cake is sitting on and the air bubbles will rise to the top and pop. Use an offset spatula to level the mousse. Freeze the cake until solid, about 3 hours or up to overnight.
  • Make the dark chocolate ganache: Combine the cream and the milk in a small saucepan and bring to a boil over medium heat. Remove from the heat and keep warm.
  • Place the chocolate in a large bowl. Slowly pour the cream mixture over the chocolate and whisk until the chocolate has melted and the mixture is smooth. Add the butter and whisk until fully incorporated.
  • Unmold the cake – Gently push down on the cake ring to remove it, then transfer the cake to a wire rack over a sheet tray. Working quickly while the cake is still frozen, glaze it with the chocolate ganache, leveling it off with an offset spatula. Transfer the cake to a cake board or plate and top as desired with the chocolate reserved caramelized puffed rice and toasted sesame seeds
  • Place in the refrigerator and let cool for at least three hours before serving.
  • Slice and serve using a knife dipped in hot water.
k-bar

BETTER FOR YOU DATES & JUBLI BUTTER BARS SPECIAL K-BARS

What are your favorite snacks to bring with you on-the-go? We love walking all over the place, so we’re always searching/looking for ways to make healthy, nut-free, gluten-free treats that stay yummy without a fridge and are super portable.

If you are unfamiliar with K-bars they are bars made with corn syrup, sugar, peanut butter, and chocolate. They are amazing, but OMG the amount of sugar, and what always bothered us is the nuts.  We have tried a lot of things to make these bars a little healthier, but nothing has ever worked this well. it just amazes me because the only sweetener in these bars is Jubli and dates.

Realizing that cornflakes are not technically the healthiest cereal out there (it’s just what we use for K-bars) and if you want something healthier, go for it. We think pretty much any unsweetened cereal will work here and if you want to go gluten-free take a look at our Oats, Dates & Jubli Butter Bars recipe.

k-bar

Path 169           prep time   | 10 minutes

     cook time  | 5 minutes

         total time   | 2 hours 25 minutes

        servings     | 20

INGREDIENTS

COOKIE BATTER

  • 1 cup packed medjool dates pitted + chopped
  • Pinch of kosher salt
  • 1 cup Jubli Honey Sesame Butter
  • 2-3 tablespoons almond milk coconut milk or regular milk
  • 1 teaspoon vanilla extract
  • 4-5 cups corn flakes (use gluten free corn flakes for a gluten free bar)

HARD CHOCOLATE TOPPING

  • 1 ½ cup dark chocolate chopped
  • 1 Tbsp Jubli Honey or Cocoa Sesame Butter

INSTRUCTIONS

  • Grease a 9×13 inch baking dish with cooking spray or line with parchment paper. Set aside.
  • Add the dates and salt to the bowl of a food processor and process until they form a thick paste. Add the jubli butter and 1 tablespoons milk, process until smooth and creamy. Scoop the mixture out and into a microwave safe bowl, microwave 30 seconds, stir and microwave another 30 seconds. Continue until the mixture is warm and melty. If the mixture seems too stiff add 1 more tablespoon milk, but no more. If you add too much milk the cereal will become soggy.
  • Add the cereal to a large bowl. Slowly mix in the Jubli butter mixture until thoroughly combined. Press the cereal into the prepared baking dish in an even layer.
  • Melt the chocolate using a Bain-marie or Microwave the chocolate on 30 second intervals, stirring after each, until melted. Spoon the melted chocolate over the bars in an even layer. Cover the pan and place them in the fridge for 1 1/2 -2 hours or until firm.
  • Remove the bars 10 minutes prior to serving, cut and store in the fridge.