Salted chocolate, tahini, almond, hazelnut, pear cookie skillet


Serves 4



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

7 inches or 18cm skillet pan


Try this indulgent salted chocolate, tahini, almond, hazelnut and pear cookie cooked in a skillet, served with vanilla ice cream


Preheat the oven to 190c. In a small saucepan add the coconut oil or butter, sugar, tahini, vanilla extract and salt and gently heat until melted.

Add the melted mixture to a bowl of self raising flour, ground almonds, one egg and whisk with an electric whisk until fully incorporated. 

Stir through the chopped chocolate and hazelnuts.

Turn the dough into your cast iron skillet and push into the pan. Top with the pear slices pushing into the dough.

Pop into the preheated oven and bake for 30 mins, then test if cooked, (it should be slightly gooey in the centre).

Sprinkle with some Cornish Sea Salt Flakes and serve with some good quality vanilla ice cream and dig in. 

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