Mama Living Abroad

Shortbread Tahini Bars

Shortbread Tahini Bars stack

Melt in your mouth shortbread bars with a delicious crumble on top! You won’t finish saying “Abracadabra” before they are gone, like magic! I love to experiment with different recipes by combining classic and new flavors. I used the dark chocolate tahini from Soomfoods, but I do give other filling options in the recipe.

Craving more?…join my  FREE monthly newsletter

Love tahini? Me too!

Here are some great recipes for you to try:

Tahini Date Turtles

Halvah Cups

My Coffee Smoothie

Flourless Tahini Bread

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Shortbread Tahini Bars stack

Shortbread Tahini Bars

Melt in your mouth shortbread bars with a delicious crumble on top!
Kosher, Dairy
5 from 1 vote
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Dessert
Servings: 20


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 (30 ml) water 

For the filling option 1:

For the filling option 2 mix:

For the filling option 3:

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


  • 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.

1 comment

Leave a comment

Your email address will not be published.

Recipe Rating

Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

Popular Right Now