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BARAZEK
Category: Dessert - (491)
Origin: Syria
Source: Laurie Liagre
Delicious Syrian cookie with sesame seeds and crushed pistachios, flavored with spices, vanilla and honey. With its light and crisp texture, this little sweet delicacy goes perfectly with a hot drink. Servings: 40 cookies
Ingredients:
For the honey syrup
- 5 tablespoons honey
- 1/4 cup water
For the cookies
- 1 1/4 cup white sesame seeds
- 4/5 cup unsalted butter (at room temperature)
- 3/4 cup caster sugar
- 1 egg
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground mahleb (or mahalepi)
- 3 cups flour , sifted
- 1/3 cup milk (at room temperature)
- 1/2 cup raw peeled pistachios , chopped or finely crushed
- 5 tablespoons honey
- 1/4 cup water
For the cookies
- 1 1/4 cup white sesame seeds
- 4/5 cup unsalted butter (at room temperature)
- 3/4 cup caster sugar
- 1 egg
- 1 tablespoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground mahleb (or mahalepi)
- 3 cups flour , sifted
- 1/3 cup milk (at room temperature)
- 1/2 cup raw peeled pistachios , chopped or finely crushed
Preparation:
Honey syrup
Mix the honey and water in a small saucepan.
- Place over medium heat and simmer, stirring until honey dissolves. This step lasts about 3 minutes.
- Remove from heat and let cool.
Cookies
- Mix the flour and baking powder.
- Roast the sesame seeds in a dry skillet over medium heat for 2 minutes, stirring constantly until lightly browned. Let cool.
- In the bowl of a stand mixer, mix the butter, egg and sugar with the beater until obtaining a cream.
- Add the mahleb (or mahalepi), vinegar and vanilla and mix.
- Add the baking powder and flour mixture and using the flat beater, mix until smooth. Do not knead too long.
- Gradually add the milk to form a smooth dough.
- Cover the dough with plastic wrap and let it sit at room temperature for 45 minutes.
- Preheat oven to 320 F (160°C) and line two large baking sheets with parchment paper.
- Pour the honey syrup into a large deep plate and add the sesame seeds. Mix.
- Place the chopped pistachios on a plate.
- Form balls of dough the size of a walnut.
- Squeeze each ball of dough on the pistachios, to flatten them a little.
- Turn each biscuit over and dip in the honey syrup and sesame seeds mixture.
- Place the cookies on the baking sheet with the sesame seed side up, spacing them approximately 1 inch (2,5 cm).
- Bake for 25 to 30 minutes, turning them halfway, until the edges are golden brown.
- Remove from the oven and leave on the baking sheet for 5 minutes then transfer to a rack to let them cool completely.
- Keep the barazek in an airtight metal container.
Mix the honey and water in a small saucepan.
- Place over medium heat and simmer, stirring until honey dissolves. This step lasts about 3 minutes.
- Remove from heat and let cool.
Cookies
- Mix the flour and baking powder.
- Roast the sesame seeds in a dry skillet over medium heat for 2 minutes, stirring constantly until lightly browned. Let cool.
- In the bowl of a stand mixer, mix the butter, egg and sugar with the beater until obtaining a cream.
- Add the mahleb (or mahalepi), vinegar and vanilla and mix.
- Add the baking powder and flour mixture and using the flat beater, mix until smooth. Do not knead too long.
- Gradually add the milk to form a smooth dough.
- Cover the dough with plastic wrap and let it sit at room temperature for 45 minutes.
- Preheat oven to 320 F (160°C) and line two large baking sheets with parchment paper.
- Pour the honey syrup into a large deep plate and add the sesame seeds. Mix.
- Place the chopped pistachios on a plate.
- Form balls of dough the size of a walnut.
- Squeeze each ball of dough on the pistachios, to flatten them a little.
- Turn each biscuit over and dip in the honey syrup and sesame seeds mixture.
- Place the cookies on the baking sheet with the sesame seed side up, spacing them approximately 1 inch (2,5 cm).
- Bake for 25 to 30 minutes, turning them halfway, until the edges are golden brown.
- Remove from the oven and leave on the baking sheet for 5 minutes then transfer to a rack to let them cool completely.
- Keep the barazek in an airtight metal container.
