Earthy, aromatic za’atar and dark chocolate are an unusual combination but the two unite in this sweet-savoury recipe to produce a perfectly balanced tea-time treat
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 15 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 159 |
| Fat | 8g |
| Saturates | 5g |
| Protein | 2g |
| Carbs | 19g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMelt the butter.
Heat the oven to 160°C, gas mark 2.
In a large bowl, whisk together the flour, sugars and salt. Add the melted butter and ½ tbsp of za’atar and stir to combine.
Chop the chocolate and stir half into the mixture.
Line a 20cm-square baking tin with a strip of baking paper and press the mixture into the tin. Ensure that the top is leveled evenly.
Bake for 20-25 minutes, or until slightly golden around the edges.
Cut the shortbread into squares while still hot and set aside to cool completely in the tin.
Melt the remaining chocolate.
Dip the shortbreads – at an angle – into the chocolate and sprinkle over the remaining za’atar.
Serve immediately or store in an airtight container for upto 3 days.
