Chocolate Sandwich Cookies Filled with Tahini Cream

• servings: Makes 7 sandwiches

Ingredients

FOR THE COOKIES

40g unsalted butter

250g 70% dark chocolate

2 eggs

150g light brown sugar

20g cocoa powder

50g 70% dark chocolate, chopped

FOR THE FILLING

40g tahini paste

50g full fat cream cheese

50g/ml heavy cream

25g confectioners' sugar

Directions

BAKE THE COOKIES

Preheat the oven to 400°F/375°F convection and line two trays with baking parchment.

Melt the butter and chocolate together in the microwave or over a pot of steaming water.

Whisk the eggs and sugar to a really flufly, white, peaky sabayon.

Fold the melted chocolate mixture into the sabayon.

Add the cocoa powder and chocolate chunks and fold to combine.

Use a piping bag or two spoons to make about 14 heaps of cookie dough (each about 30-35g) on the baking trays.

Allow plenty of space (at least 2 inches) between each one as they spread quite a bit during baking.

Bake for 9 minutes until they have formed a crust but are still really soft. Remove from the oven and allow to cool completely on the tray before filling.

MAKE THE FILLING

Combine all the Tahini Cream ingredients in a mixer with a paddle attachment, working the mixture at a really slow speed until smooth, creamy and able to hold its shape. Alternatively, you could whisk the ingredients together by hand, but be very careful not to over-whisk.

Pair the cookies and flip them base- upwards. Place a spoonful of filling in the center of half the upturned cookies, then use the other cookie in each pair to close the sandwich, pressing lightly until the filling reaches the edges. You can eat these straight away or keep them in the fridge for a few days, if you can resist for that long.

Notes

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer