Syrian Barazek Cookies
Ingredients
- ½ cup Unsalted butter room temperature
- ½ cup Powdered sugar
- 1 Egg large
- ¼ tsp Vanilla essence/extract
- 1 tsp White vinegar
- a pinch Salt
- 1½ cup All purpose flour
- ½ tsp Baking powder
- 1 cup Sesame seed roasted
- ¾ cup Pistachios roughly chopped
- 3 tbsp Honey optional
Instructions
- Cream butter until light and fluffy. Then add the sugar and mix well.
- Mix in the egg, vanilla essence, vinegar and salt until well incorporated. Add the flour and baking powder and combine well using a beater or wooden spoon. Cover and let it rest in the fridge for 30 minutes.
- Make big or small balls according to your preference. I like mine big and crunchy. Flatten the dough to about ¼ inch thick. The thinner the cookie is, the crunchier it will be.
- Press one side of the dough into a bowl with the sesame seeds and the other with chopped pistachios.
- Bake in a 350°F preheated oven for about 20 minutes until the bottom is golden brown. Let it cool for 5 mins on the cookie sheet then transfer to a wire rack to cool completely.
- Nutty and scrumptious Syrian barazek cookies are ready to enjoy with a cup of tea.
Notes
- To bake on the stovetop in a Kadai or Pressure cooker: Take a big pot, put a wire rack or inverted steel bowl, then cover with a lid and pre-heat for 5-10 mins on medium flame. Place the cookies on a small tray or pan, cover the Kadai and bake on low flame for 20 mins until golden brown. (if using a pressure cooker, do not use the rubber gasket and weight.)
- If sesame seeds do not stick to the dough, brush some honey on one side of the flattened dough and press in the sesame seeds. This will give the cookie a honey flavor too. :)
- Vinegar in this recipe makes these cookies light and crispy.
- You don't need an electric beater to make these, you can easily make these using a wooden spoon.
Tried this recipe?Let us know how it was!