She Strengthens

A Twist on a Classic: Middle Eastern-Inspired Millionaire’s Shortbread

Rethinking a Traditional Treat

Millionaire’s shortbread, with its rich biscuit base, sweet caramel, and milk chocolate, can be overwhelming. But what if we gave this classic dessert a Middle Eastern spin? Enter Ottolenghi’s innovative creation, featuring a buttery shortbread layer topped with crumbly halva and a faintly bitter, slightly salty tahini caramel.

Discover More Ottolenghi Delights

If you’re intrigued by this unique flavor combination, be sure to explore Ottolenghi’s other show-stopping desserts, such as Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake.

Make-Ahead Magic

One of the best things about this recipe is its make-ahead potential. Prepare the shortbread up to 4 days in advance, store it in an airtight container, or even freeze it. When refrigerated, it keeps for up to a week, simply remove it from the fridge 20 minutes before serving.

Sesame-Inspired Delights

For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe.

Recipe Details

Yields: 16 servings
Difficulty: Medium
Total: 1 hr 5 min, plus 5 hours cooling time
Active: 1 hr 5 min

Ingredients

For the shortbread:

• 1/4 cup plus 1 tablespoon confectioner’s sugar
• 3 1/2 tablespoons cornstarch
• 2 1/2 tablespoons granulated sugar
• 3/4 cup unsalted butter, melted and cooled slightly
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/8 teaspoon salt

For the halva:

• 7 ounces halva, roughly crumbled into small pieces
• 1/3 cup tahini paste

For the tahini caramel:

• 1 cup granulated sugar
• 1/2 cup water
• 7 tablespoons unsalted butter, at room temperature, cubed
• 1/3 cup heavy cream
• 1/3 cup tahini paste
• 1/4 teaspoon flaky sea salt

Instructions

Preheat and Prepare

Preheat the oven to 400°F. Line an 8-inch square pan with parchment paper, making sure it rises above the edges.

Shortbread

Sift confectioner’s sugar and cornstarch into an electric mixer with a paddle attachment. Add granulated sugar and mix on medium speed. Slowly pour in melted butter and beat until combined. Add vanilla extract and turn the speed to low, then sift in flour and salt. Beat until the dough comes together. Tip the mixture into the pan and pat it evenly. Bake for 25 minutes, or until golden brown. Let cool completely.

Halva

Mix halva and tahini in a small bowl. Spread over cooled shortbread and smooth into an even layer.

Tahini Caramel

Combine sugar and water in a small saucepan over medium-low heat. Stir occasionally until the sugar dissolves, then increase the heat to medium-high. Bring to a boil and cook for about 12 minutes, or until deep golden brown. Remove from heat and add butter and cream (be careful, as the mixture will splutter). Whisk to combine, then add tahini and salt. Whisk again, then pour evenly over the halva layer.

Chill and Serve

Refrigerate for 4 hours until set. Cut into bars, about 1 × 4 inches. Sprinkle a pinch of sea salt over the middle of each bar and serve.