Tahini Shortbread with Chocolate Ganache

The cookies I decided to make were these tahini shortbreads filled with salted honey chocolate ganache, a fantastic recipe by Edd Kimber. If you don’t know him already, Edd is a exceptional baker, food writer, cookbook author, photographer and former Great British Bake Off winner, also known as The Boy Who Bakes.

I love a good shortbread recipe: it’s something quite simple to make, but very satisfying (like the Salted Butter & Chocolate Chunk Shortbreads I made recently). I love the smell of freshly-baked butter cookies filling up my kitchen.

Here, tahini is added to the cookie dough too add that distinctive (and addictive) salty flavour of sesame seeds. I only started using tahini in sweets recently (with these tahini brownies), but I’m obsessed already. It’s such a delicious ingredient to add flavour to cakes and cookies.

You can eat these tahini shortbread cookies just as they are, or sandwich them together with a filling of salted honey dark chocolate ganache, as per Edd’s recipe.

Ingredients

• Makes about 35 cookies
• 200g unsalted butter, softened
• 100g caster sugar
• 75g light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 100g tahini
• 385g plain flour
• For the filling
• 100g dark chocolate, roughly chopped
• 100g double cream
• 2 tbsp honey
• 2 tbsp tahini
• 1/2 tsp sea salt
• For the topping
• 1 egg white
• handful of sesame seeds

Preparation

1. Using a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla and salt on medium-high speed until light and fluffy for about 3–5 minutes. Scrape in the tahini and mix briefly to combine. Add the flour and mix briefly just until combined (don’t over mix at this stage). Transfer the cookie mixture onto a kitchen counter and use your hands to bring together into a uniform dough.
2. .............................

for full recipes please see : mondomulia.com

Share this post