Friday, 24 November 2017

Brownie cookies sandwiched with orange tahini cream (gluten free)


I have some news. I've left Dr D. Left him and moved back in with my mum.

It's been emotional and somewhat of a roller-coaster, since I feel both terrible and extremely happy about it all at the same time: terrible for leaving my husband; full of joy at being back with my mummatha!


Before anyone gets carried away, let me just clarify that the move is temporary and is no reflection whatsoever of my love for the wonderful Dr D. It's actually due to the fact that we've been having major work done on our house, which last week sent me over the edge: the cold; the mess; the filth and dust; three random workmen helping themselves to whatever they could find in our larder (wtf?!) and using our bathroom umpteen times a day... It all pushed my patience, and my OCD, to the limit.

So I had a mini tantrum, packed my bags and left poor Dr D to deal with it all whilst I sought comfort in the cosiness of my childhood home.


Being back at mum's is the best. I get cups of tea, dinner, mumma-bear hugs all on demand. In fact no, I don't even have to ask for them, they are lavished upon me! But as I already said, I do simultaneously feel terrible for leaving my poor hubby to deal with the chaos that is our house. The only conclusion we might draw from all this is that I'm evidently a rubbish wife. The going got tough, so I got going.


I figured, maybe if I baked these cookies for Dr D every day for the next year or so, perhaps that might make amends for my poor show? I've baked them twice so far and he definitely loved them, so I'm confident my strategic plan of action will work.


Seriously, these cookies are like crack cookies. They're squidgy and chewy and brownie-like in texture, and intensely chocolaty in taste, with a hint of tahini and orange in the cream filling, which perfectly complements the fudgy brownie-ness and nuggets of chocolate chunks. Be warned, they're ridiculously addictive and also stupidly easy to make, so you are liable to find yourself in a never-ending cycle of baking and scoffing, baking and scoffing. Personally, I don't think that's such a bad place to be. Beats being in a cold, dirty house, that's for sure.


Adapted from Sarit Packer and Itamar Srulovich (aka Honey & Co - one of my all-time favourite restaurants!) Chocolate sandwich cookies filled with tahini cream 

Makes 6-7 sandwich cookies (or 12-14 single cookies)

For the cookies:
  • 40g unsalted butter
  • 250g dark chocolate (70% cocoa)
  • 2 large eggs
  • 150g light brown soft sugar
  • 20g cocoa powder
  • 75g plain chocolate (50% cocoa), chopped into chunks
For the filling:
  • 50g tahini (for the uninitiated, it comes as a paste in a jar and is available in most supermarkets)
  • 60g full fat cream cheese
  • 25g icing sugar
  • Zest of one orange
  • 50g double cream
Preheat the oven to 190C (fan) and line two baking sheets with baking parchment.

Melt the butter and chocolate together in the microwave or over a bain marie, then set aside to cool slightly.

Whilst the melted butter and chocolate are cooling, using a handheld electric whisk, whisk the eggs and sugar until thick, pale and mousse-like.

Now take a large metal spoon and use it to fold the melted butter-chocolate mixture into the eggs and sugar.

Once combined, add the cocoa powder and chocolate chunks and fold again until you have a light, chocolaty batter.

Use your large metal spoon to drop spoonfuls of the batter onto your lined baking sheets, leaving space between each cookie as they will spread during baking. Don't be alarmed if the mixture is quite runny - remember there's no flour to bring it all together, but when baked, it will solidify into a lovely chewy brownie-like cookie. You should get 12-14 mounds of cookie dough in total on your baking sheets.

Bake the cookies for 9 minutes, then remove them from the oven and allow them to cool completely on the tray before filling. You may find that, once cool, they've stuck a little to the baking parchment. If so, just slide a palette knife under them to separate them from the parchment.

To make the orange tahini cream, first beat the tahini and cream cheese together in a large bowl with a large metal or wooden spoon.

When smooth, add the icing sugar and beat again until smooth.

Next add the orange zest and mix to thoroughly combine.

Finally, add the cream and continue to beat just until the filling is smooth, creamy and able to hold its shape.

To assemble the sandwiches, pair the cookies and turn them so that the flat side is facing upwards.

Place a good dollop of filling in the centre of half of the upturned cookies and spread it gently towards the edges using an offset palette knife. Don't spread the cream right to the edges though as it will ooze out, so leave a small rim.

Place each matching cookie on top of the ones that have the cream on them and very gently press them together.

Your cookies are technically now ready to eat, but if you have the patience, I much prefer them after they've been chilled in the fridge and the cream filling has set a little. At this point, the unctuous gooey chocolatyness reaches new heights. They'll keep in the fridge for a few days.

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