Tahini Millionaire's Shortbread

Chocolate and caramel unite in this decadent yet easy dessert
Tahini Millionaire's Shortbread
ITP Images
Tahini Millionaire's Shortbread
May 05, 2019
Level Easy
Preparation Time 20 minutes
Cooking Time 20 Minutes
Serves Makes 16

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the tahini shortbread

110g cake flour
45g cornflour
50g spinneysFOOD Super Fine Icing Sugar
1 pinch of spinneysFOOD Salt
125g salted butter, softened
25g tahini

For the tahini caramel

4 tbsp tahini paste
4 tbsp spinneysFOOD Extra Fine Caster Sugar
1 tin (385g) sweetened condensed milk
100g good-quality dark chocolate, melted and cooled
spinneysFOOD White Sesame Seeds, toasted, for sprinkling


  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    To make the shortbread, place the cake flour, cornflour, icing sugar and salt in a stand mixer fitted with a paddle attachment and mix well.

  • 3

    Add the butter and tahini and mix until a soft dough comes together.

  • 4

    Press into the bottom of a lined, 20x20cm square baking tin.

  • 5

    Prick the shortbread with a fork and bake in the pre-heated oven for 15-20 minutes or until golden.

  • 6

    To make the tahini caramel, combine the tahini paste, sugar and condensed milk in a saucepan. Stir until dissolved and simmer gently until the mixture is thick and comes away from the sides.

  • 7

    Pour over the shortbread and allow to set until firm.

  • 8

    Spread the melted chocolate thinly over the caramel, sprinkle with the toasted sesame seeds and allow to set.


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