Keep a batch of these in your fridge for fresh from the oven cookies any day of the week!
These are halva (or sometimes halvah – a tahini-based sweet treat) and dark choc chip slice’n’bake cookies; crunchy on the outside with a satisfying chew and all soft and crumbly on the inside! ?
I cooked a batch today and I’m saving the other half to bake when that enviable mid-week slump hits. Get the recipe ?
(Makes approx 30 cookies – 15 per log)
– Preheat oven to gas 4.
(…with a spatula until slightly pale and really combined)
125g salted butter (softened)
100g light muscovado sugar
45g golden caster sugar
1tsp vanilla bean paste
155g plain flour
1tsp baking powder
1 large egg
125g halva of choice
100g dark choc chips/chunks
– combine the above together then tip onto a clean worktop (it will look like it’s too dry and won’t come together – it will). Work it just a little until it forms a loose ball. Split this in two.
– roll each ball into long sausages/logs. Wrap in cling film. If the logs feel a little crumbly you can always get them in the cling first then roll and shape. Rest them in the fridge for at least 30mins.
– when you’re ready to bake, take a cookie log out the fridge and slice (approx 1 inch pieces). Pop on a parchment-lined sheet pan and get it into the oven (top shelf) for 7mins. Remove, rotate the tray then shape the cookies back into nice thick rounds with a spatula. Pop back in the oven for another 7mins.
They will be soft when they come out, so cool on the tray – enjoy! The other log will keep up to a week in the fridge (if wrapped properly).