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Middle Eastern Millionaire's Shortbread

Golden, melt-in-your-mouth shortbread with a rich halva tahini swirl.
Sweet, buttery, and creamy, finished with a whisper of flaky sea salt.
Hard to resist: tender bites that disappear after one taste.

dessert ⏱ 300 min 430 kcal / portion 54.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Middle Eastern Millionaire's Shortbread
v5 · rb0e705f985 20260727Z1751 160 g caster sugar 275 g butter 200 g halva 230 g tahini 120 ml water sea salt to taste 🔥 preheat oven to 200°C and line a 20cm square tin 🔪 sift and mix icing sugar and cornflour with caster sugar until combined 🌀 pour in melted-but-cooled butter and beat until combined 🔪 mix in vanilla then sift in flour and salt and beat until dough comes together 🔥 ⏱ 25 min pat dough into the lined tin and bake until golden brown ⏳ ⏱ 60 min cool completely until fully cooled 🌀 mix crumbled halva with tahini until combined 🍽 spread halva mixture over the cooled shortbread and smooth into an even layer 🍳 stir caster sugar and water in a saucepan over medium-low heat until dissolved 🍳 ⏱ 12 min bring to a boil and cook at a boil until deep golden brown 🌀 whisk in cubed butter and double cream until combined, then add tahini and flaky sea salt and whisk again 🍽 pour tahini caramel evenly over the halva layer to cover ⏳ ⏱ 4 h chill in fridge until set 🔪 cut into bars and sprinkle flaky sea salt over the middle of each bar and serve Middle Eastern Shortbread 🎉 40 g icing sugar 35 g cornflour ½ tsp vanilla extract 250 g plain flour ⅛ tsp salt 80 ml double cream ¼ tsp flaky sea salt icing sugar, cornflour 40 g 175 g vanilla extract, plain flour, salt halva 80 g tahini 120 g 100 g butter double cream, flaky sea salt 150 g tahini sea salt
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Preparation steps

  1. preheat oven to 200°C and line a 20cm square tin
  2. sift and mix icing sugar and cornflour with caster sugar until combined
  3. pour in melted-but-cooled butter and beat until combined
  4. mix in vanilla then sift in flour and salt and beat until dough comes together
  5. pat dough into the lined tin and bake for 25 minutes until golden brown
  6. cool completely until fully cooled, about 60 minutes
  7. mix crumbled halva with tahini until combined
  8. spread halva mixture over the cooled shortbread and smooth into an even layer
  9. stir caster sugar and water in a saucepan over medium-low heat until dissolved
  10. bring to a boil and cook at a boil for about 12 minutes until deep golden brown
  11. whisk in cubed butter and double cream until combined, then add tahini and flaky sea salt and whisk again
  12. pour tahini caramel evenly over the halva layer to cover
  13. chill in fridge for at least 4 hours until set
  14. cut into bars and sprinkle flaky sea salt over the middle of each bar and serve

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