110g salted butter at room temperature
150g brown sugar
85g caster sugar
1 egg at room temperature
120g wholemeal plain flour mixed with ½ tsp bicarb
16 Werther’s Original Chewy Toffees, roughly chopped
35g shelled pistachios, roughly chopped
Dried rose petals, to decorate
Sea salt flakes
Salted caramel ice-cream, to serve
In the bowl of a stand mixer combine butter, brown sugar and caster sugar. Beat until pale and fluffy – about 4 mins.
Add egg and beat for a further 2 mins.
Add tahini and beat for a further minute.
Fold through the flour mixture with ½ tsp sea salt until just combined.
Fold through the toffee pieces and pistachios then transfer the dough to a large sheet of cling wrap, wrap to enclose and refrigerate for a minimum of 2 hours.
Preheat oven to 180ºC (160ºC fan). Line 1 large baking trays with baking paper.
Spoon tablespoonful sized balls of the dough and roll into a balls. Space out on the trays with about 5cm in between each ball. Bake 10-12 mins until the edges become slightly golden. Remove from oven, sprinkle with sea salt flakes and dried rose petals then allow to cool completely on the tray.
Spoon a generous scoop of ice-cream onto a cookie and top with another cookie to make a sandwich. Repeat with remaining cookies and ice cream.