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Dark chocolate pâté with toasted brioche

30 minutes

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15 minutes

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White chocolate-and-tahini bread cookies

15–20 minutes

White chocolate-and-tahini bread cookies

Name: Dark chocolate pâté with toasted brioche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: Desserts & Baking
Ingredients: dark chocolate, finely chopped 300g ,cream 1cup ,milk 160 ml ,large free-range egg 1,free-range egg yolk 1 ,Woolworths bakery brioche loaf 1 ,caster sugar 100 g,butter 3T ,berries, for serving

By Khanya Mzongwana

Serves 24

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15–20 minutes

Ingredients

4 slices Woolworths oat-and-honey flavoured white bread
32 g desiccated coconut
1 T sesame seeds, toasted
40 g rolled oats
100 g butter, softened
50 g brown sugar
1 large free-range egg
1 t tahini
80 g white chocolate, roughly chopped
60 g flour, plus extra for dusting

Method

1. Preheat the oven to 190°C. Place the bread in a food processor and blend until crumbly. Add the coconut, sesame seeds and oats and blend for 10 seconds. Add the butter and sugar and blend until just combined. Add the egg and pulse until just combined. Blend in the tahini, white chocolate and flour until a firm but malleable dough forms.

2. Turn out the cookie dough onto a floured surface and gently roll out to a thickness of 1 cm. Using a cookie cutter or even a tumbler, cut out cookies and place onto a lightly greased baking sheet. Bake for 12–15 minutes, or until golden brown and cooked through.

3. Turn out onto a cooling rack. If you like, melt 80 g white chocolate and pour into a sandwich bag. Snip off a corner of the sandwich bag to make a piping bag and drizzle onto the cooled cookies before serving.

Find more biscuit recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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Ingredients

Method