Levantine cuisine · Desserts & Sweets

Barazek (Sesame Cookies)

Wafer-thin butter cookies coated in toasted honey-sesame on top and pistachios underneath, baked until crisp.

Ingredients · for 8 servings

• 300 g flour
• 150 g soft butter
• 100 g sugar
• 1 tsp baking powder
• 4 tbsp milk
• 100 g sesame seeds
• 80 g pistachios
• 2 tbsp honey
• 1 pinch salt

Instructions

1. Beat the butter with the sugar and salt for 3 min until pale and creamy, work in the flour and baking powder until a soft dough forms, and chill for 30 min.
2. Toast the sesame seeds in a dry pan over medium heat for 3–4 min until fragrant and light golden brown, then mix with the honey and 2 tbsp milk into a sticky paste.
3. Finely chop the pistachios and spread them on a plate; preheat the oven to 180°C (350°F) and line two baking sheets with parchment.
4. Form walnut-sized balls from the dough, press the underside into the remaining milk and then into the pistachios, and dip the top into the sesame paste.
5. Place the balls pistachio-side down on the sheets and flatten to 3–4 mm with the palm of your hand — barazek are wafer-thin.
6. Bake for 12–14 min, until the edges are golden brown, let the cookies firm up on the sheet before lifting them off; they turn crisp as they cool.