White Chocolate and Tahini Sandwich Cookies

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    24
  • Calories icon
    Calories
    145
based on 2 ratings

A dark chocolate crunchy biscuit with a smooth white chocolate and tahini filling.

recipe updated 4 Mar. 2024

Ingredients

  • Butter icon
    Butter
    145 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Golden syrup icon
    Golden syrup
    60 g
  • Sesame oil icon
    Sesame oil
    1 teaspoon
  • Salt icon
    Salt
    ¼ teaspoon
  • Plain flour icon
    Plain flour
    175 g
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Bicarbonate of soda icon
    Bicarbonate of soda
    ½ teaspoon
  • Cocoa powder icon
    Cocoa powder
    as needed
  • White chocolate icon
    White chocolate
    95 g
  • Icing sugar icon
    Icing sugar
    125 g
  • Tahini icon
    Tahini
    1 tablespoon
  • Milk icon
    Milk
    ½ tablespoon
  • Sesame seeds icon
    Sesame seeds
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean baking tray with parchment paper then set aside
  3. Attach the Creaming Beater
  4. Add butter, caster sugar, golden syrup and sesame oil to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until light and fluffy - 5 min, Speed 6
  7. Then sift salt, plain flour, cocoa powder and bicarbonate of soda into the Cooking Chef XL Bowl
  8. Mix with splashguard fitted until dough forms - 2 min, Speed 2
  9. Dust a clean work surface lightly with cocoa powder
  10. Transfer content of Cooking Chef XL Bowl to work surface
  11. Roll out until 2mm thick
  12. Cut out into rounds
  13. Transfer shaped dough to baking tray
  14. Bake until firm - 12 min, 160°C
  15. Transfer onto cooling rack and let cool
  16. Clean Cooking Chef bowl
  17. Attach the Creaming Beater
  18. Add white chocolate to the Cooking Chef XL Bowl
  19. Heat with splashguard fitted until completely melted - 1 min, 40°C, Speed 1
  20. Then add icing sugar, butter, tahini and milk to the Cooking Chef XL Bowl
  21. Mix with splashguard fitted until combined - 1 min, Speed 4
  22. Transfer content of Cooking Chef XL Bowl to piping bag
  23. Flip half of the biscuits upside down
  24. Pipe about 1 tsp of the filling onto the biscuit
  25. Place another biscuit on top
  26. Press down gently to distribute the filling
  27. Repeat with the rest
  28. Clean Cooking Chef bowl
  29. Attach the Creaming Beater
  30. Add white chocolate to the Cooking Chef XL Bowl
  31. Heat with splashguard fitted until completely melted - 2 min, 50°C, Speed 1
  32. Take a spoonful of melted chocolate and drizzle over the top of the biscuits
  33. Sprinkle with sesame seeds
  34. Leave until set
  35. Serve
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