Syrian sesame and pistachio cookies (barazek) by Haifa & Sami Al Jamous

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Syrian sesame and pistachio cookies
Makes 18
For the cookies
110g unsalted butter, softened
80g icing sugar
1 egg
1 tsp vanilla extract
190g plain flour
1/2 tsp baking powder
small pinch of Fine sea salt

To decorate
50g sesame seeds
1 tbsp runny honey
50g pistachios, finely chopped
  1. Cream the butter and icing sugar together until pale and fluffy. Add the egg and vanilla and mix again until well combined.
  2. Sift the flour, baking powder and salt together, then gradually fold into the butter and sugar mixture, being careful not to overmix. Cover the bowl with cling film and chill the dough in the fridge overnight.
  3. Preheat the oven to 180°C fan. Line two large baking trays with non-stick baking paper.
  4. Mix the sesame seeds and honey together in a small bowl and set aside. Put the pistachios in a separate bowl or on a plate.
  5. Break off 1 tablespoon portions of the dough and roll into balls. Press one side into the pistachios and the other side into the sesame and honey mix.
  6. Space the barazek 2cm apart on the lined trays. Bake in the oven for 15–20 minutes, until golden brown.
  7. Remove from the oven and allow to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Serve with mint tea. 

Per serving: 158kcals, 9g fat (4g saturated), 14g carbs (6g sugars), 4g protein, 1g fibre, 0.051g sodium