Middle Eastern Millionaire's Shortbread

dessert · ⏱ 300 min · 16 portions · 54.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/587/middle-eastern-millionaires-shortbread/