Chocolate and tahini cookies

50 MINUTES | MAKES 12-14 SANDWICH COOKIES | EASY Our irresistible version of the classic American Oreo biscuit teams crisp, dark cookies with a creamy tahini buttercream – one will never be enough. unsalted butter 100g, at room temperature caster sugar 100g golden syrup 60g sesame oil 1 tsp fine sea salt º tsp plain flour 175g cocoa powder 30g, plus extra for rolling bicarbonate of soda Ω tsp FILLING unsalted butter 45g, at room temperature white chocolate 45g, melted tahini 45g icing sugar 125g, sifted milk 1 tbsp

• Put the butter, caster sugar, syrup, oil and salt in a large bowl (or in a table-top mixer), and beat for 5 minutes using electric beaters until really pale. Mix the flour, cocoa and bicarb together, then add to the creamed butter mixture and beat together on low. It might seem dry to begin with but keep mixing until you get a smooth dough. Knead on the worksurface to make sure it’s really smooth.

• Heat the oven to 180C/fan 160C/gas 4. Roll out a 1/4 of the dough thinly on a worksurface lightly dusted with cocoa. Cut into 5cm rounds and space the biscuits on baking-paper-lined baking trays. Repeat to use up all of the dough, then bake the biscuits for 12 minutes on a middle oven shelf – bake in batches so they all cook evenly. Cool all the biscuits.

• Put all the filling ingredients into a mixing bowl and mash together to start with, then use an electric whisk to beat together for 5 minutes. Transfer to a piping bag with a small nozzle.

• Flip half of the biscuits upside down, and pipe a generous blob of the icing onto each upturned biscuit. Sandwich with the remaining halves, gently pushing down on the second biscuit until the cream reaches the edge. Eat within a week, or freeze the un-iced cookies.

PER SERVING 250 KCALS | FAT 12.4G SATURATES 6.7G | CARBS 31.1G SUGARS 21.2G | FIBRE 1.2G PROTEIN 2.9G | SALT 0.2G