Middle Eastern Millionaire's Shortbread
Ingredients
Shortbread
-
¼
cup
confectioners' sugar
-
3½
tablespoons
cornstarch
-
2½
tablespoons
granulated sugar
-
¾
cup
unsalted butter, melted and cooled slightly
-
½
teaspoon
vanilla extract
-
2
cups
flour
-
⅛
teaspoon
salt
Halva
-
7
ounces
halvah, crumbled into small pieces
-
⅓
cup
tahini
Tahini Caramel
-
1
cup
granulated sugar
-
½
cup
water
-
7
tablespoons
unsalted butter, room temperature, cubed
-
⅓
cup
heavy cream
-
⅔
cup
tahini
-
¼
teaspoon
flaky sea salt
Instructions
- Preheat the oven to 400°F (200°C) and line an 8-inch square pan with parchment paper.
- Sift confectioners' sugar and cornstarch into a bowl, add granulated sugar, and mix.
- Slowly pour in melted butter while mixing, then add vanilla extract.
- Sift in flour and salt, mix until the dough comes together, then transfer to the pan and smooth the surface.
- Prick the surface with a fork and bake for 25 minutes until golden brown, then cool completely.
- Mix halvah and tahini in a bowl and spread over the cooled shortbread.
- In a saucepan, combine sugar and water, stir until dissolved, then boil for about 12 minutes until golden brown.
- Remove from heat, add butter and cream, whisk until combined, then add tahini and salt.
- Pour the tahini caramel over the halvah layer and refrigerate for 4 hours until set.
- Cut into 16 bars, sprinkle with flaky sea salt, and serve.
Nutrition Facts (estimated)
Servings
16
Calories
421
Total fat
27g
Total carbohydrates
42g
Total protein
5g
Sodium
20mg
Cholesterol
43mg
You might also like