White chocolate-and-tahini bread cookies
24
Easy
10 minutes
15–20 minutes
These chewy white chocolate-and-tahini bread cookies were inspired by Jamie Oliver’s dark chocolate rye bread cookies and are reminiscent of old-school crunchies. It’s a genius way not to waste a crumb of bread, which gives them a special toothsome quality, while tahini and white chocolate give them a halva-like flavour.
Ingredients
Method
- 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
Ingredients
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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