This budget-friendly cocoa dough gets a filling of crumbled tahini halva at its centre. Using vegetable oil instead of butter keeps costs down, while the halva adds a rich, dense sweetness.
Mix the vegetable oil with the sugar, then stir in the milk until smooth. Sift in the flour, cocoa, baking powder and salt to form a soft dough.
Divide the crumbled halva into balls about 1.5 cm across, wrap each one in a thick layer of dough and press the edges firmly closed.
Bake in an oven preheated to 175°C for 12 minutes. Without an oven, an air fryer at 160°C for 8 minutes works too.
Thin spots when sealing the halva can leak filling out, so keep the dough a little thicker there. Allergens: contains wheat (gluten), sesame (tahini halva) and dairy.
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