This superbly indulgent dessert is perfect for sharing, just grab a spoon and dig in!
Great for sharing
15g unsalted butter
150g light brown sugar
50g cater sugar
1 large egg
4 tbsp tahini
250g plain flour
1 tsp baking powder
¼ tsp sea salt
Zest of ½ an orange
300g chocolate chips
Extra tahini, sea salt & orange zest to garnish along with some ice cream
- Melt the butter in a saucepan & simmer until it starts to turn brown and has a nutty aroma; remove from the heat & whisk in the sugars. Leave to cool for 5 minutes then whisk in the egg & tahini.
- Next stir in the flour, baking powder, salt & orange zest. Allow to cool then mix in the chocolate chips.
- Transfer the cookie dough to a greased skillet (ideally cast iron but any ovenproof frying pan will do) and press the dough down into an even layer covering the bottom of the pan. Put it in the fridge until ready to bake.
- When you’re ready to bake, pre-heat the oven to 180ºC. Bake the pizcookie for 20-25 minutes until golden brown on the edges but still very soft in the centre. Top with you garnishes & serve with ice cream.
N.B. My pan was 10 inches across the base; increase cooking time for a smaller pan (thicker cookie) or decrease for a larger pan (thinner cookie).