Shortbread Tahini Bars

These shortbread tahini bars are excellent for holiday gifting in a tin or for wrapping up in a nice bag. They can also be made ahead—just pop them in the freezer until ready to send or share at your next holiday event.

Ingredients Overview

Before you start baking using this cookie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Shortbread is made without eggs and without any type of leavening, like baking soda and baking powder. As a result, they don’t rise, but instead hold their shape.

Butter: Unsalted and softened to room temperature. Allow the butter to sit out on the counter for about 1-2 hours before starting your recipe. The amount of time depends on the weather and how cool you keep your kitchen.

Flour: All-purpose regular flour is perfect for this cookie recipe.

Filling: Any thick spread would be great for this recipe (Affiliate Links): Chocolate, chocolate tahini, dates, halvah, vanilla bean tahini, jam…

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Shortbread Tahini Bars

Author Rachel

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 20 minutes minutes

Yield 20

Print Pin Recipe

Description

Melt in your mouth shortbread bars with a delicious crumble on top!

Kosher, Dairy

Equipment

• A small brownie pan non stick brownie pan 7.9"D x 12"W x 2"H
• Food processor
• Parchment paper

Ingredients

For the dough: 

• ▢ 2 cups and 2 tablespoons (300 grams) all-purpose flour
• ▢ 1/2 cup (100 grams) granulated sugar 
• ▢ 1 teaspoon vanilla extract 
• ▢ a dash of salt 
• ▢ 1 stick and 6 tablespoons (200 grams) cold butter cut into cubes 
• ▢ 2 Tablespoons (30ml) water 

For the filling option 1:

• ▢  ¾ cup (180 grams) dark chocolate tahini spread

For the filling option 2 mix:

• ▢ 3/4 cup (180 grams) tahini paste (raw tahini)
• ▢ 3/4 cup (180 grams) honey
• ▢ 1/2 teaspoon cinnamon

For the filling option 3:

• ▢ 3/4 cup (180 grams) your favorite jam or chocolate spread

Instructions

• Make the dough: 
• Preheat the oven to 340°F/170°C. 
• Line the pan with parchment paper. Set aside. 
• Put the flour, sugar, vanilla extract and salt in a food processor. Process in short pulses until it becomes a crumbly mixture.
• Add the butter and process until the mixture looks like coarse breadcrumbs. 
•  Scoop out 3/4 cup of the crumbs. Set aside.
• Add water to the food processor and process until a uniform dough is obtained. 
• Press the dough into the prepared pan to form the bottom crust.
• Place the dough in the freezer for 20 minutes.  
• Spread the filling over the crust. 
• Top with remaining crumb mixture. 
• Bake for 25 to 35 minutes until golden. Cool completely before slicing into small bars.
• Keep in an airtight container for up to seven days.

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