|Prep time||90 minutes|
|Cook time||40 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Cream the butter, tahini and sugar until light and fluffy – about 8 minutes.
Add the egg and vanilla extract and mix well.
In a separate bowl, sift together the flour, bicarbonate of soda and salt, then add the dry ingredients to the creamed butter.
Mix to form a soft dough.
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.
Remove from the fridge. Preheat the oven to 160°C, gas mark 3. Grease a large skillet or frying pan with heat-proof handle.
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.