Chocolate and tahini cookies
- Preparation and cooking time
- Total time
- Easy
- Makes 12-14 sandwich cookies
Skip to ingredients
- 100g unsalted butterat room temperature
- 100g caster sugar
- 60g golden syrup
- 1 tsp sesame oil
- ¼ tsp fine sea salt
- 175g plain flour
- 30g cocoa powderplus extra for rolling
- ½ tsp bicarbonate of soda
TAHINI FILLING
- 45g unsalted butterat room temperature
- 45g white chocolatemelted
- 45g tahini
- 125g icing sugarsifted
- 1 tbsp milk
Nutrition: per serving
- kcal250
- fat12.4g
- saturates6.7g
- carbs31.1g
- sugars21.2g
- fibre1.2g
- protein2.9g
- salt0.2g
Method
step 1
Put the butter, caster sugar, syrup, oil and salt in a large bowl (or in a table top mixer), and beat for 5 minutes using electric beaters until really pale. Mix the flour, cocoa and bicarb together, then add to the creamed butter mixture and beat together on low. It might seem dry to begin with but keep mixing until you get a smooth dough. Knead on the worksurface to make sure it’s really smooth.
step 2
Heat the oven to 180C/fan 160C/gas 4. Roll out a 1/4 of the dough thinly on a worksurface lightly dusted with cocoa. Cut into 5cm rounds and space the biscuits on baking-paper-lined baking trays or use a silicone baking mat. Repeat to use up all of the dough, then bake the biscuits for 12 minutes on a middle oven shelf – bake in batches so they all cook evenly. Cool all the biscuits.
step 3
Put all the filling ingredients into a mixing bowl and mash together to start with, then use an electric whisk to beat together for 5 minutes. Transfer to a piping bag with a small nozzle.
step 4
Flip half of the biscuits upside down, and pipe a generous blob of the icing onto each upturned biscuit. Sandwich with the remaining halves, gently pushing down on the second biscuit until the cream reaches the edge. Eat within a week, or freeze the un-iced cookies.
