Halvah Shortbread

Indulge in the irresistible combination of buttery richness and nutty sweetness with this Halvah Shortbread recipe, a delightful twist on the classic treat. Infused with the unique flavor of crumbled halvah, a traditional sesame-based confection, these soft-yet-crisp cookies offer a melt-in-your-mouth texture with subtly sweet, earthy notes. Garnishing with sesame seeds adds a lovely crunch and enhances the tahini-inspired flavor profile, making these shortbread squares both visually stunning and irresistibly delicious. Perfect for tea time or as an elegant dessert, this easy-to-follow recipe requires minimal prep time and bakes to perfection in just 30 minutes. Impress your guests with this unique sesame-infused shortbread, showcasing a modern fusion of Middle Eastern and classic baking traditions.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 226 g unsalted butter
• 50 g granulated sugar
• 30 g powdered sugar
• 1 tsp vanilla extract
• 260 g all-purpose flour
• 0.5 tsp salt
• 140 g halvah (crumbled or finely chopped)
• 2 tbsp sesame seeds (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C). Line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2

In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and powdered sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and mix again until incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt.

Step 5

Gradually add the dry ingredients to the butter mixture, mixing on low speed until barely combined.

Step 6

Gently fold in the crumbled or finely chopped halvah, being careful not to overmix.

Step 7

Press the dough evenly into the prepared pan, spreading it into an even layer. Optionally, sprinkle the sesame seeds over the top for a crunchy, decorative touch.

Step 8

Using a fork or knife, score the dough lightly into your preferred shapes (squares, rectangles, or wedges). This will make cutting easier after baking.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the middle is set.

Step 10

Remove from the oven and allow the shortbread to cool completely in the pan before lifting it out using the parchment overhang.

Step 11

Cut along the scored lines to separate the shortbread pieces. Store in an airtight container at room temperature for up to a week or freeze for longer storage.

Nutrition Facts

Serving size	727 grams (727.0g)

Amount per serving	% Daily Value*
Calories	3661

Total Fat 239.80g	307%
Saturated Fat 119.50g	598%
Polyunsaturated Fat 0.00g
Cholesterol 500mg	167%
Sodium 1268mg	55%
Total Carbohydrate 361.50g	131%
Dietary Fiber 14.70g	53%
Total Sugars 137.80g
Protein 48.60g	97%

Vitamin D 0IU	0%
Calcium 372mg	29%
Iron 21mg	117%
Potassium 706mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 5.1%

Carbs: 38.1%