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Middle Eastern millionaire's shortbread from Sweet (page 341) by Yotam Ottolenghi and Helen Goh

  • double cream
  • caster sugar
  • tahini
  • plain flour
  • butter
  • halva

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Notes about this recipe

  • Eat Your Books

    Errata from US/CA publisher: Tahini in the Tahini Caramel = ⅔ cup/150 g.

  • babasach on July 29, 2018

    A brilliant recipe that has (so far) been a great success anytime I've made it. The first time around, I accidentally burnt the caramel, so I decided to start again, and it was the right decision. In this recipe, it's the tahini/halva that makes the difference, and takes this shortbread from "classic" to "unusual and exciting".

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