New Zealand, Oceania · Afghan Biscuits

Tahini Afghans with Pistachio and Sesame (Middle Eastern × NZ)

Name: Tahini Afghans with Pistachio and Sesame (Middle Eastern × NZ)
Cook time: 37 min
Total time: 1 h 7 min
Yield: Serves 2
Cuisine: New Zealand
Ingredients: Butter, softened 80 g; Tahini (well stirred) 30 g; Sugar 45 g; Ground cardamom ¼ tsp; Plain flour 90 g; Unsweetened cocoa powder 13 g; Plain cornflakes 30 g; Icing sugar 60 g; Cocoa powder (for the icing) 2 tsp; Hot water 20 ml; Shelled unsalted pistachios, roughly chopped 15 g; Sesame seeds 2 tsp

Afghans with tahini in the dough and the chocolate icing, a hint of cardamom, and a crunchy topping of pistachios and toasted sesame, like chocolate halva.

ServingsServes 2

Total cooking time37 min

Cooling+ 30 min

DifficultyEasy

Method

Preheat the oven to 180 °C (160 °C fan) and line a tray with baking paper. Stir the tahini jar well, as the oil separates on top.
oven
Beat the soft butter with the tahini for the dough, the sugar and the cardamom for , until pale and creamy.
Add in this stepButter, softened 80 gTahini (well stirred) 18 gSugar 45 gGround cardamom ¼ tsp
Sift in the flour and cocoa, mix until no dry flour remains, then fold in the cornflakes gently. Scoop 25 g portions, squeeze them together and set them 4 cm apart on the tray, flattening to 1.5 cm.
Add in this stepPlain flour 90 gUnsweetened cocoa powder 13 gPlain cornflakes 30 g
Bake in the oven for , until the tops are dry and the edges firm. Cool 5 minutes on the tray, then completely on a rack.
oven
Toast the chopped pistachios and sesame in a dry 16 cm pan over medium-low heat for , stirring, until the sesame turns light gold. Tip onto a plate straight away so they stop cooking.
Add in this stepShelled unsalted pistachios, roughly chopped 15 gSesame seeds 2 tsp
medium-low heat
For the icing, sift the icing sugar and cocoa into a bowl, add the remaining tahini and the hot water, and stir until thick and glossy. Tahini thickens icing as you stir, so add the water a little at a time.
Add in this stepIcing sugar 60 gCocoa powder (for the icing) 2 tspTahini (well stirred) 12 gHot water 20 ml
Spread the icing over the cold biscuits and immediately scatter the pistachios and sesame over, pressing lightly so they stick. Leave for to set.

Cook's tip

Use a runny, pale tahini; the thick sludge at the bottom of an old jar makes the dough dry. Tahini contains sesame, a common allergen, so label them if you share them. A drop of orange blossom water in the icing makes them even more Middle Eastern.

Cooking it at camp

Bake at home and carry them in a firm container. The tahini icing sets firmer than the classic one and copes better with warm days, but still keep them out of direct sun.