Chocolate-tahini Linzer cookies for a delightful treat

Ingredients for Chocolate-tahini Linzer cookies

• 180 g plain flour

• 75 g Dutch-process cocoa powder

• 3.5 g baking powder

• 5 g kosher salt, plus more

• 200 g caster sugar

• 170 g unsalted butter, softened

• 1 large egg

• 5 ml vanilla extract

• white sanding sugar (for sprinkling)

• 90 g white, milk, or dark chocolate chips or wafers (disks, pistoles, fèves)

• 30 ml tahini

• assorted 5 cm–7.5 cm and 2.5 cm–3.75 cm cookie cutters

How to make Chocolate-tahini Linzer cookies

1. Whisk together the flour, cocoa powder, baking powder, and 1 tsp salt in a medium bowl until combined.

2. Beat the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 4 minutes.

3. Add the egg and vanilla, then beat to incorporate for about 1 minute.

4. Reduce the mixer speed to low and add the dry ingredients, mixing just until the dough comes together.

5. Divide the dough in half and pat each portion into a disk. Wrap tightly in cling film and chill for about 30 minutes, or until the dough is rollable and no longer sticky.

6. Roll out one disk of dough between two sheets of parchment paper until it is 3 mm thick. Slide the dough onto a baking tray, still sandwiched between the parchment, and chill until very firm, about 1 hour.

7. Place the oven racks in the upper and lower thirds of the oven and preheat to 180°C (conventional).

8. Carefully peel away the top sheets of parchment from the chilled dough and punch out cookies using larger cutters. Punch out the centres of half of the cookies with smaller cutters.

9. Using a spatula, carefully transfer the whole cookies to a parchment-lined baking tray, spacing them 2.5 cm apart. Sprinkle the remaining cut-out cookies with sanding sugar, then transfer them to another parchment-lined baking tray.

10. Bake the cookies until the edges are set, 7–10 minutes. Allow to cool on the baking trays.

11. Repeat the process with the dough scraps, chilling the dough again before punching out shapes.

12. Melt the chocolate and tahini in a bowl in the microwave in 20-second bursts, stirring after each burst until melted. Alternatively, melt in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water.

13. Stir to combine the melted mixture and season with salt.

14. Spread the filling over the whole cookies and top with the cut-out cookies.

15. Assemble the cookies up to 5 days in advance and store them in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.