Tahini millionaire's shortbread
For the tahini caramel
Ingredients · Servings 16-20
- 225g plain flour
- 75g golden caster sugar
- 175g butter softened
- ½ tsp vanilla extract
- 125g butter
- 125g light brown soft sugar
- 397g can condensed milk
- 100g tahini
- 200g dark chocolate (70-80% cocoa solids), chopped
- 2 tsp tahini
- 2 tsp toasted sesame seeds
Method · 55 min
- Heat the oven to 190C/170C fan/gas 5 and line a 20cm square tin with baking parchment. Rub the flour, sugar, butter, vanilla and ¼ tsp fine salt together until a dough forms. Or, pulse the ingredients together in a food processor until the dough clumps around the blade.
- Press the dough into the tin in an even layer, and prick all over using a fork. Bake for 20-25 mins until lightly golden brown. Leave to cool.
- For the tahini caramel, put all the ingredients in a saucepan with ¼ tsp fine salt and warm over a low heat, stirring until the butter melts and everything is combined. Bring to a simmer and cook for 6-8 mins, stirring continuously until it has thickened and turned deep golden brown. Watch closely, as it can burn easily, and be aware that it is very hot and may splutter. Pour the caramel over the cooled shortbread base and spread out evenly. Chill for 1-2 hrs until firm.
- For the topping, melt the chocolate in a heatproof bowl set over a pan of simmering water, or do this in short bursts in the microwave. Pour this over the set caramel and smooth the surface. Drizzle over the tahini, then gently swirl using a skewer to create a marbled effect. Sprinkle over the sesame seeds and a pinch of sea salt flakes. Chill for at least 45 mins, or until the chocolate is firm. Remove from the tin and cut into squares using a warm knife. Will keep chilled in an airtight container for up to a week.
kcal361
fat23g
saturates13g
carbs33g
sugars23g
fibre2g
protein5g
salt0.43g
