Raspberry halva crumble bars with sumac and rose

dessert · ⏱ 75 min · 16 portions · 55.0 g carbs / portion · vegetarian · allergens: gluten, milk, sesame

v6 · rb0e705f985 20260727Z1751 105 g caster sugar 200 g halva 1⅛ tsp sumac 🔥 heat oven to 170°C and grease and line a 22cm square brownie tin 🌀 stir plain flour, caster sugar, light brown sugar, baking powder, and salt in a bowl 🌀 mix melted butter, tahini, and vanilla into the crumble mix 🔪 measure crumble mix and press half into the base of the tin 🔥 ⏱ 20 min bake base crumble ⏳ refrigerate remaining crumble mix crumble halva over the baked crumble base 🌀 mix raspberries with caster sugar, cornflour, half the sumac, and rose water spoon the raspberry mixture over the halva 🌀 scatter remaining chilled crumble over the fruit mix 🔥 ⏱ 45-50 min bake at 180°C until the top crumble layer is nicely golden and the fruit juices are starting to bubble ⏳ cool completely on a wire rack 🌀 mash raspberries for the drizzle with icing sugar, rose water, lemon juice, and remaining sumac 🔥 pour the drizzle over the cooled bake and unmould 🔪 cut into bars or squares and pack into an airtight box Raspberry Halva Bars 🎉 225 g plain flour 50 g light brown sugar ⅛ tsp baking powder ¼ tsp salt 175 g unsalted butter 40 g tahini 1 tsp vanilla bean paste 1 tbsp cornflour 1½ tsp rose water 300 g raspberry 5 tbsp icing sugar ½ tbsp lemon juice plain flour, light brown sugar, baking powder, salt 70 g unsalted butter, tahini, vanilla bean paste half remaining halva 35 g caster sugar cornflour, rose water half · ½ tsp sumac raspberry, icing sugar, lemon juice remaining · ½ tsp sumac
http://flowcooking.food/en-us/recipe/591/raspberry-halva-crumble-bars-with-sumac-and-rose/