Barazek

Ingredients

Instructions

1. 1

   Preheat the oven to 180 C and line a baking tray with baking paper. Finely chop the pistachios if not already prepared.

2. 2

   In a bowl, rub the plain flour, icing sugar, softened butter, and salt together with your fingertips until the mixture looks like fine crumbs. Add the egg yolk and vanilla extract, then mix just until a soft dough forms. Do not overwork it or the biscuits can become tough.

3. 3

   In a small bowl, mix the sesame seeds with the honey until the seeds are lightly sticky and evenly coated. This helps them adhere and caramelise during baking.

4. 4

   Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball slightly, press one side firmly into the sesame mixture, then press the other side into the chopped pistachios. Flatten gently again into thin discs about 5 cm wide; thin cookies bake up crisper, which is characteristic of Barazek.

5. 5

   Arrange the discs on the prepared tray with a little space between them. Bake for 10 to 12 minutes, until the edges are light golden and the sesame side smells nutty. If they still feel very soft in the centre, bake 1 minute longer, but do not let the pistachios darken too much.

6. 6

   Cool the biscuits on the tray for 5 minutes, then transfer to a rack. They will crisp further as they cool. Serve once just warm or fully cooled.

Nutrition per serving

Notes

• •For the most even coating, press the dough discs firmly into the sesame and pistachios rather than sprinkling them on top.
• •If your kitchen is very warm and the dough feels sticky, chill it for 5 minutes; this still keeps the recipe within beginner-friendly handling.
• •These biscuits pair especially well with Arabic coffee or black tea.
• •Store in an airtight container for up to 4 days to preserve crispness.

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