COOKING WITH LEE
White Chocolate Dipped Chocolate Shortbread with Tahini Buttercream Filling
Easter means chocolate so thick that box with these biscuits but add a new taste sensation by
throwing out the peanut butter and replacing with tahini.
Tahini buttercream is an amazing alterative to peanut butter buttercream, and as much as I love a
bit of peanut butter, the taste of tahini buttercream brings bakes up to another level of
deliciousness. The subtle taste of sesame seeds is amazing sandwiched in between chocolate biscuits
and helps to bring out the richness of the biscuits. And then with one of the biscuits partially dipped
in white chocolate, what’s left is something moreish, making it truly difficult to just eat one!
Go on, give it a go and enjoy your sweet life!
What You Need
Shortbread
300g Plain Flour
225g Butter – Softened – See Tip Box
150g Icing Sugar
50g Cocoa – See Tip Box
100g White chocolate chips or a bar chopped into small pieces.
Tahini Buttercream
300g Icing sugar – Sifted
100g Tahini
50g of Butter – Softened
2-3 Tbsp Milk – See Tip Box
How It’s Done
Add all the shortbread ingredients to a food processor and whizz until it looks like
breadcrumbs – Stop the machine and scrape the bowl down a couple of times to catch every
little bit.
Once it looks like bread crumbs, tip the mixture out onto a clean worksurface and bring it
together to form a ball of dough – See Tip Box
Once the dough comes together, roll it into a thick sausage of 5cm diameter
Wrap the sausage in cling film and place it in the fridge for no less than 1 hour.
Heat the oven to 150c
Line a couple of oven trays with non-stick parchment and set them aside until needed
Remove the shortbread dough from the cling film and, using a very sharp knife, cut the
dough into slices of 6mm – ish – making sure that the number of slices left after cutting, are
an even number – See Tip Box
Sit the slices of cut dough onto the prepared trays, leaving a little bit of room between the
slices.
Put the trays into the hot oven and bake for 20-25 minutes.
Once baked, remove from the oven and let them sit on the tray for 10 minutes before
removing them off the tray onto cooling racks.
Let them go completely cold before filling and decorating them.
Melt the white chocolate, in the microwave or melt in a heat proof bowl over a pan of
boiling water, give it a stir to mix it up.
Separate half of the biscuits, and once the chocolate is melted, dip a portion of half of the
biscuits in the white chocolate.
Set them aside on some non-stick baking parchment to let the chocolate to go cold and go
hard.
Once the chocolate is hard, fill and sandwich the biscuits together.
While the chocolate is setting, make the tahini buttercream.
Place the butter, sifted icing sugar and tahini in to a bowl and begin to beat with an electric
mixer until it starts to come together.
Keep beating and add 2 tbsps. of milk to the buttercream.
Keep beating until the buttercream comes together into a spreadable consistency – If more
milk is needed to get it to the correct spreadable consistency, add a few drops at a time so
the buttercream doesn’t get too soft too quickly.
Let the buttercream sit, covered, for 10 minutes before using it.
If it sits for any longer before spreading, use a spoon to beat a little just to bring it together
before spreading it on the biscuits.
Spread a little bit if the tahini buttercream on the biscuit that isn’t dipped and spread it
evenly
Lay the biscuit that has been dipped on top, and very gently give it a press.
Enjoy straight away or store for a few days in an air tight container.
Tip Box
Butter – I use salted butter in my baking so don’t add any additional salt, but if you use
unsalted, add a pinch of salt to the shortbread mix
Cocoa – Don’t replace the cocoa with drinking chocolate. There is a ton of sugar in drinking
chocolate.
Milk addition – It may take less milk or a little more milk to get the tahini butter cream to a
nice spreadable consistency, so add it a little at a time. It’s impossible to take it out once
added.
Dough – Bringing the dough together may take a little bit of time, but be patient and it will
come together into a ball of dough.
Even number of slices – Because the biscuits are going to be sandwiched together, it’s
important to have an even number.
For more information about Lee and her adventures in the community, go to:
https://www.facebook.com/share/g/1AQnYHdHt7/?mibextid=wwXIfr
Recipe Developer, RecipeTester, Foodie Content Creator & Cook Book Author
Creator & Director of Foodie Book Club CIC
www.leeandthesweetlife.com
