PASSION FRUIT TAHINI THUMBPRINT

INSTRUCTIONS

• Cream together the butter, melted Passion Fruit Inspiration, sugar, tahini paste, vanilla extract and salt until light and fluffy. Scrape the bowl occasionally to fully blend the ingredients.
• Sift together the flour and baking powder.
• Blend into the butter mixture until just incorporated.
• Turn the dough a few times with a spatula to ensure an even mix.
• Scoop immediately with a 2 oz portion scooper on to a sheet pan. Wrap tightly in plastic and chill at least 4 hours.
• To bake, pre-heat the oven to 325˚F (convection).
• Prepare a sheet pan with a pan liner or parchment. On a separate sheet pan, brush the dough balls with the egg white and simple syrup mixture. Sprinkle with black sesame seeds. Arrange the dough balls on the prepared sheet pan leaving 3-4 inches of space for spreading.
• Bake for 7 minutes, rotate the pan and bake 2 more minutes. Remove the pan from the oven and press the ‘thumbprint’ indention into each cookie. A cocktail muddler is great for this. Return to the oven and bake 5 more minutes until set and lightly browned on the edges. Remove from the oven and cool completely.

• Melt the chocolates together.
• Bring the milk to a simmer. Add to the chocolate in 4 additions, mixing to combine. Finish with an immersion blender for a perfect emulsion.
• Allow the ganache to cool to room temperature, but not crystallize.
• Pipe into the cookie indentions and allow to crystallize completely.
• Store in an airtight container.