Tahini & dark chocolate shortbread


Shortbreads are one of those things that will unite the worst enemies. It should be served at every peace negotiations globally. It might be the main reason why the Scotts have been peaceful for a while now. Add to this masterpiece creamy tahini, dark chocolate, roasted pistachios and you are on your way to world peace.

This recipe was developed by chef Elena Silcock and I to be served along side a strong Arabic coffee as dessert at my popup last year in Apollo Bar. We ended up going with another option that was more suitable for the event but these shortbreads are awesome and need to be eaten regularly by humanity.

The only speciality ingredient you need is Tahini. A smooth fatty sesame paste that is an everyday ingredient in Israeli households and all over the Arab world. I recommend to use a light, smooth, runny Tahini. You cannot get it in the supermarkets in Denmark yet. Instead visit any Arab grocer near you and they will have the good stuff.


185gr. butter
50gr. light tahini
75gr. icing sugar
25gr. caster sugar
250gr. plain flour
50gr. cornflour
1tsp. ground cardamom
50gr. roasted pistachios, roughly chopped, plus extra to decorate
100gr. dark chocolate

Baking paper
Cookie cutter


Using a stand mixer or handheld whisk, beat the butter with the tahini until combined. Add the sugars and beat until light and fluffy. Mix the flours, cardamom and pistachios, then fold into the butter and sugar. Mix well then tip onto a clean surface and bring together, trying not to handle the dough too much. Shape in a flat disk and wrap in clingfilm, place in the fridge for 30 mins.

Take the dough out of the fridge. Using a rolling pin, roll it out between two sheets of baking paper until about 5mm thick. Remove the top piece of baking paper and use a cookie cutter to cut circular biscuits out of the dough. Use a spatula to place the cut biscuits on a baking tray lined with baking paper. Put into the fridge for 20 minutes to firm up again.

Meanwhile, heat the oven to 190C/170C fan. Bake the chilled shortbread biscuits for 12-15mins, until pale but slightly golden at the edges. Place on a wire rack to cool completely. Melt the chocolate, either in a bowl placed over simmering water, or use the microwave in 10 second bursts. Put a piece of baking paper under the wire rack and use a spoon to drizzle the melted chocolate over the cookies. Sprinkle with pistachios and set aside until the chocolate has set.

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