Shortbread Tahini Bars
Yield 20
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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
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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