This delicious Salted Chocolate, Tahini, Almond Hazelnut and Pear Cookie Skillet is courtesy of Cornish Sea Salt. Not for the faint-hearted! Serves 4

INGREDIENTS

  • Ingredients 65g coconut oil or unsalted butter 20g tahini
  • 125g light brown sugar
  • 1 tsp vanilla extract
  • 75g ground almonds
  • 100g self raising flour
  • 1 egg
  • 60g dark chocolate
  • 40g roasted chopped hazelnuts
  • 1 pear cored and sliced
  • Sprinkle of Cornish Sea Salt Flakes, plus extra for the top
  • Vanilla ice cream to serve

METHOD

  1. Preheat the oven to 190c.
  2. In a small saucepan add the coconut oil or butter, sugar, tahini, vanilla extract and Cornish Sea Salt Flakes and gently heat until melted.
  3. Add the melted mixture to a bowl of self raising flour and ground almonds and whisk with an electric whisk until fully incorporated.
  4. Stir through the chopped chocolate and hazelnuts.
  5. Turn the dough into a 7 inch / 18cm cast iron skillet plan, pushing into the sides.
  6. Top with the pear slices pushing into the dough.
  7. Pop into the preheated oven and bake for 30mins, then test if cooked, (it should be slightly gooey in the centre).
  8. Finish with a sprinkle of Cornish Sea Salt Flakes and serve with some good quality vanilla ice cream and dig in.

CREDITS

Recipe and images courtesy of Cornish Sea Salt

For more delicious recipes visit: https://www.cornishseasalt.co.uk/blogs/recipes