Stuffed biscuits or whoopie pies;
A spoonful of my favorite cocoa tahini is enough to take off the simplest of biscuits.
- 70 gr (1/2 cup) all-purpose flour
- 90 gr cup hazelnut flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 230 gr butter, at room temperature
- 150 gr granulated sugar
- 165 gr brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 gr chopped chocolate (70%)
- coarse sea salt, for sprinkling
- 100 gr choco tahini
- In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, granulated sugar, and brown sugar on high speed until light and fluffy, for 2-3 minutes.
- Scrape down the sides of your bowl and add the eggs and vanilla, beating until incorporated.
- Scrape down the sides of your bowl again and with your mixer on low speed, add your dry ingredients and mix until just combined.
- Remove bowl from stand mixer and, using a spatula scrape down the sides and pull up once you hit bottom, checking to make sure there aren’t any flour patches in there. Chances are, there will be.
- Once you’re sure all flour is incorporated, add your chopped chocolate and, using the same motion, stir until evenly distributed.
- Transfer dough into a bowl, cover, and chill at least 5 hours, or (preferably) overnight to meld the flavors together.
- Preheat your oven to 180˚C. Line a baking sheet with parchment paper.
- Roll the dought into balls around 2,5 cm in diameter. You can get 8 of them in the pan. Don't put more because they will spread and you will get one huge cookie.
- Bake until cookies are flattened, a little crispy around the edges and set in the middle, for 12-13 minutes.
- Remove them from the oven and top immediately with sea salt.
- Allow to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Combine the with a spoon of choco tahini to turn them to whoopies.