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Barazek shortbreads (Black and white sesame and pistachio biscuits)

Black and white heart shaped Barazek shortbread cookies (sesame and pistachio biscuits)

Barazek shortbreads (Black and white sesame and pistachio biscuits)

Name: Barazek shortbreads (Black and white sesame and pistachio biscuits)
Yield: Makes 15 large shortbreads
Ingredients: 300g wholemeal flour; 75g caster sugar; 25g light brown sugar; a pinch of sea salt; a pinch of vanilla; 250g very cold unsalted butter cubed; 1 egg yolk; 1 egg white; a handful pistachios crushed; a handful black and white sesame seeds toasted lightly in a hot saucepan for 2 minutes, or until starting to pop

Published: November 8, 2017 at 5:12 PM

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Makes 15 large shortbreads

Easy

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Barazek cookies or biscuits are thin, crispy and usually come with sesame and pistachios. They're easy-to-make and are traditionally served as sweet treats in Syrian bakeries

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Alternatives

Complete the dish

Try this barazek biscuits recipe by Lily Vanilli, then check out our Syrian chicken, Syrian falafel, Syrian baba ghanoj and muhammara.

Lily says... "I love the traditional barazek biscuit, and wanted to merge the Syrian flavours with a traditional English biscuit."

Please note this recipe comes from #CookForSyria recipe book and has not been tested by our cookery team. Buy a copy of the #BakeForSyria cookbook, that includes recipes handed down through generations from Syria, the Middle East and beyond. 100% of profits will be donated to UNICEF UK’s appeal for children affected by the Syrian crisis.

Ingredients

300g wholemeal flour
75g caster sugar
25g light brown sugar
a pinch of sea salt
a pinch of vanilla
250g very cold unsalted butter

cubed
1 egg yolk
1 egg white
a handful pistachios

crushed
a handful black and white sesame seeds

toasted lightly in a hot saucepan for 2 minutes, or until starting to pop

Method

step 1

Sift the flour, sugars and salt together in a large bowl. Add the cold butter and rub with your fingertips to form fine breadcrumbs. Add the egg yolk and vanilla and bring the mixture together into a dough, being careful not to overwork it.
step 2

Roll out on a floured surface to approximately 1cm thick. Cut into any shape you like (I used an 8cm cookie cutter), place on a baking tray lined with parchment, and refrigerate for a minimum of 2 hours, but preferably overnight.
step 3

Preheat the oven to 180C/350F/gas 4. Gently brush one side of each cookie with egg white and dust with the crushed pistachios, then do the same on the other side with the sesame. Bake for approximately 12 minutes, or until the edges are just starting to brown. Remove from the oven and allow to cool completely before eating.

#CookForSYRIA recipe book

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