Tahini and chocolate are one of our favourite flavour combos. Our wholegrain rye flour works really beautifully for a chewy biscuit, but our rosella wholewheat, spelt and triticale flours would also work nicely. This recipe is adapted from a recipe by David Lebovitz.
- 115g unsalted butter, at room temp
- 1/2 cup (120ml) tahini
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) packed brown sugar
- 2 regular eggs
- 1 tsp vanilla extract
- 160g wholegrain rye flour
- 3/4 tsp baking soda
- 1 tsp salt
- 2 cups (280g) dark chocolate, roughly chopped
- flaky salt
Beat the butter, tahini and sugars in an electric mixer on medium speed for 2 to 3 minutes, until fluffy. Scrape down the sides.
Add the eggs and continue to mix for another minute until well incorporated.
In a small bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chopped chocolate. Do not overmix. Cover the dough and refrigerate overnight.
Preheat the oven to 160ºC. Line two trays with baking paper.
Form the biscuits into rounds using two spoons or your hands. Place them evenly spaced on the baking sheets with enough room for them to spread.
Bake the biscuits, turning the tray in the oven halfway during baking, until the biscuits are golden brown around the edges but still pale in the centre. For small biscuits, about 12 minutes, for larger biscuits, about 14 to 15 minutes. Remove from the oven, sprinkle biscuits with a bit of flaky salt while still hot, and allow to cool on the tray. Enjoy!