| Created by | Spinneys |
| Prep time | 90 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1149 |
| Fat | 74.1g |
| Saturates | 40.5g |
| Protein | 17.8g |
| Carbs | 111.8g |
| Sugars | 19.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Cream the butter, tahini and sugar until light and fluffy – about 8 minutes.
2
Add the egg and vanilla extract and mix well.
3
In a separate bowl, sift together the flour, bicarbonate of soda and salt, then add the dry ingredients to the creamed butter.
4
Mix to form a soft dough.
5
Break or chop the dark chocolate into small pieces. Stir in the broken chocolate, cover, and allow to rest for 1 hour in the fridge.
6
Remove from the fridge. Preheat the oven to 160°C, gas mark 3. Grease a large skillet or frying pan with heat-proof handle.
7
Press the cookie dough into a greased skillet and bake for 30-35 minutes or until golden around the edges. Sprinkle the salt flakes on top and serve with ice cream.
