Pre-heat your oven to, 200°C/ 180°C Fan/Gas Mark 5. Line a baking tray with baking paper.

Prepare the pistachio kadayif filling -Chop the kadayif (angel hair) into small pieces and toast  in a pan with the butter until golden brown. Put the roasted kadayif (angel hair), pistachio cream and tahini in a bowl and mix with a wooden spoon to form a creamy mixture. Allow the pistachio kadayif filling to cool.

Prepare the biscuit dough- Mix the flour with cocoa and baking powder in a mixing bowl. Add the remaining ingredients and use a stand mixer (dough hook attachment) to mix  everything into a smooth dough.

 Roll out the dough on a lightly floured work surface until it is about 3 mm thick. Cut out wavy circles ( 4-5 cm) and place on the lined baking tray. Bake the cookies for around 8-10 minutes. Put the cookies on a wire rack and leave to cool.

For decorating- In a microwave safe bowl pop in the dark chocolate, and melt on 30 second burst, pop in a piping bag or freezer bag.

Fill and decorate Dubai Chocolate Cookies- Turn half of the cookies over and spread the pistachio kadayif filling evenly over them using 2 teaspoons. Place one cookie on each and press down firmly. Cut a small corner off the disposable piping bag or freezer bag, drizzle over the cookies and sprinkle with chopped pistachios.