These cocoa cookies are made with an economical dough filled with crumbled tahini halva. Cooking oil keeps the dough budget-friendly, while the halva center adds an intense sweetness.
Mix the cooking oil with the sugar. Add the milk and stir until smooth. Sift in the flour, cocoa powder, baking powder, and salt, and mix into a soft dough.
Divide the crumbled tahini halva into small balls about 1.5 cm in diameter. Wrap each one thickly in dough and seal the edges firmly.
Bake in a preheated 175°C / 345°F oven for 12 minutes. If you do not have an oven, bake in an air fryer at 160°C / 320°F for 8 minutes.
When wrapping the halva pieces in dough, thin edges can split and let the filling leak out. Keep the dough thick in those areas. Allergens: contains wheat (gluten), sesame (tahini halva), and milk.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
