Spooky marshmallow mummies. # 470: Chocolate Tahini Shortbread
The spookiest thing about this week isn’t Halloween coming up – it’s my oven breaking in the middle of a bake and having to switch over to a very old toaster oven to finish the job. *shudders*
The toaster oven has since been replaced (very overdue, the poor thing could barely toast bread consistently) but it would like everyone to know that the cookies were no longer raw. We won’t mention the fact that they were overly crispy (ahem, burned) along the edges. Good thing they’re covered in marshmallow…
The original plan was to use warm marshmallow to stretch into artsy spiderwebs on top of the cookies. But the universe said nope, so I had to pivot to chaotic mummies. Candy eyes to the rescue!
While these weren’t my vision, they taste great dunked into a mug of hot chocolate.
Late night marshmallow time.
My tiny witch cauldron.
Making marshmallow always blows my mind! The gelatin builds a structure for all the whipped air bubbles to snuggle into, giving it that magical bouncy texture.
Sprinkling snow (cornstarch and powdered sugar) into the container to keep the marshmallow from welding to the sides.
Pairing chocolate and tahini always tastes like a slightly less sweet version of chocolate and peanut butter.
Small batch 🤝 wooden spoon.
Rolling them in sesame seeds for extra crunch.
Slicing log cookies is so satisfying! I promise that if I was making these for other people, I’d use a ruler to get even slices.
Ah the last blissful moment before my oven decided to give up.
Just happy they’re cooked, honestly.
Floof cubes.
Happy munching!
Cookie recipe from: Martha Collison’s Instagram
