Though very much a dessert, these cake bars are rendered almost savoury by the za’atar, which, teamed with salt, makes them incredibly addictive. Za’atar and chocolate is definitely not a traditional pairing, but the herbal quality from the ground thyme and hyssop works so well with chocolate. However, if the combination scares you, feel free to start by using just ½ tablespoon of za’atar. Either way, the flavour will intensify once chilled.

Method:

• Line a 450g (1lb) loaf tin with clingfilm, ensuring there is enough overhang to allow you to lift out the bars once they are set.
• Put everything except the biscuits and pistachios in a heatproof bowl and set over a saucepan of simmering water, making sure the bowl does not touch the water. Heat gently, stirring regularly, until everything is melted and fully combined.
• Remove from the heat and stir in the biscuit and pistachio pieces.
• Transfer to the prepared tin and press the mixture down until compacted and evenly distributed. Cover with clingfilm and refrigerate for at least 2 hours until fully set.
• Pull the set cherry-chocolate slab out of the tin, transfer to a chopping board and remove all the clingfilm. Cut into 8 equal-sized bars to serve. 

Picture: Yuki Sugiura

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