These amazing tahini cookies are chewy and delightful without any dairy or eggs…. so Lent friendly 🙂  Using spelt flour, sesame seeds, and no refined sugar makes them a delicious treat with a cup of coffee or tea.

Caramel Shortbread Bars

Course: Cake, Dessert, Sweets
Cuisine: Greek

Ingredients

For the base

  • 1.5 cups Finely crumbed Olympian pure butter shortbread
  • 50 g Unsalted butter
  • 1.5 tsp Olympian cinnamon

For the caramel topping

  • 1 tin (395g) sweetened condensed milk
  • 2 tbsp Golden syrup
  • 50 g Unsalted butter

For the crumble topping

  • 1 cup Farina plain flour
  • 1/3 cup packed dark brown sugar
  • 85 g unsalted butter
  • 1.5 tsps Olympian cinnamon

Instructions

  • Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
  • Melt 50g unslated butter and our into the Finely crumbed Olympian pure butter shortbread. Mix well and then use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
  • To make he caramel, combine the condensed milk, golden syrup and butter in a saucepan over very low heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
  • For the crumble topping combine the ingredients in a small bowl and press together with your fingertips.
  • Pour the caramel over the shortbread base and carefully scatter the crumble mixture over the top.
  • Bake for 30 mins. Once cooked, let sit for 5 mins to cooks before cutting into bitesize squares.

RECOMMENDED PRODUCTS USED IN THIS RECIPE:

Olympian ground Cinnamon and Baking Powder