I made these a while ago, but haven’t gotten around to posting them until now.
Not that they’ve been very far from my mind ever since I took the first bite of these melt in your mouth cookies.
Tahini does something to me. It makes me think of exotic places. I can imagine eating one of these with a glass of mint tea in a cool, quite, exquisitely tiled courtyard of a riad…
Or in a smoky, teahouse in a side street off a buzzing souk…
Or under a date palm on an oasis in the desert.
But in reality, we ate these with coffee in paper cups at the last football game of the season. A girl can dream, right?
Tahini Cookies with White Chocolate and Pistachios
Makes 12 sandwich cookies
For the Cookies:
- 150g unsalted butter, cut into 1cm dice
- 150g caster sugar
- 270g bakers flour
- 1/2 teaspoons ground cardamom
- 150g tahini
For the Filling:
- 100g thickened cream
- 250g white chocolate, finely chopped
- 100g pistachios, finely chopped
Make the Cookies:
- Preheat the oven to 190C.
- Line a large baking sheet with baking paper. Set aside.
- Place all the cookie ingredients into the bowl of an electric mixer fitted with the paddle attachment. Mix with the speed on low to start with, then as the dough comes together, increase the speed to medium and beat it briefly until it becomes smooth and shiny.
- Pinch off walnut sized pieces of dough (about 30g each), roll them into balls, place the balls onto the prepared baking sheet and press them down to flatten slightly. Leave enough space between them so that they can spread during baking.
- Bake in the centre of the oven for 10 minutes, rotate the baking sheet and bake for a further 6 – 8 minutes, until light golden at the edges. Leave them on the tray to cool completely.
Make the Filling:
- Put the chopped chocolate into a heatproof bowl. Set aside,
- Put the cream into a small saucepan and bring to boil over a medium heat.
- Pour the hot cream over the chopped chocolate. Leave for a minute, then stir until the chocolate is melted and the mixture is smooth. Leave in a cool place until it’s the consistency of peanut butter.
- Arrange the cookies into pairs. Turn half of the the cookies upside down, so that bottom of the cookie faces up. Dollop a generous teaspoon of the filling onto them and use it’s partner to top it. Squeeze the cookies together so that the chocolate filling squishes out the the edges.
- Put the chopped pistachios onto a plate. Roll the sides of the cookies in the pistachios. The nuts will stick to the cream filling.
- Leave in a cool place to fully set before serving.
slightly adapted from here