Crispy edges, chewy middle, sesame seeds on one side, pistachio chunks on the other ,this is how I can describe this delicious Syrian cookies.
one fine day, I’ve decided to try sending my kids to school with homemade lunches and snacks, just to reduce whatever unknown ingredients they may consume with the prepackaged store bought stuff. It was a hard but wise decision to make, the commitment is killing me but when I remember all the things I’m stuffing them with, I go back to sacrificing my time and efforts in their health.
It was very overwhelming in the beginning, but now I’ve got used to this. One of my main concerns was treats, what to put in there that is not too sweet and have something on the healthy side of the road. So here came the Barazek.
Nutty and mildly sweet, these cookies are scrumptious, addicting and wonderful. They all loved it and asked for more. Make it as big or as small as you want, crunchy or chewy depend on the thickness you form them, so these cookies can be tailored to your liking very easy.
Thankfully my kid’s school did not have serious nut allergy problems so it was passed, but if you have them in your school you may dip both sides of the cookies in sesame seeds.
It is wonderful beyond belief, I hope some of you get a chance to try it. Here is a short video on how to make barazek. Enjoy!!
Syrian Baearzek Cookies
- 1/2 c unsalted butter - room temperature
- 1/2 powdered sugar.
- 1/2 tsp baking powder.
- 1 egg
- 1 1/2 c white flour.
- 1 tsp vinegar.
- a pinch of salt
- a dash of vanilla powder use any kind of vanilla you have
- 1 cup of roasted sesame seeds.
- 1 cup of coarsely chopped unsalted pistachios.
Cream the butter until light and fluffy then add the sugar and mix well.
Mix in the egg, vanilla and vinegar until everything is well incorporated.
Finally add the flour and baking powder along with a dash of salt, let it rest in the fridge for 30 minutes.
Take a piece of the dough as big or as small as you want your cookies to be, I like mine big and crunchy.
Flatten the dough into a disc about 1/4 inch thick. The thinner the cookie is, the more crunchy it will be.
Press in a bowl of the roasted sesame seeds to coat one side.
Then press the other side to coat with pistachio chunks.
Bake in a 350F preheated oven for about 20 minutes until bottom is golden brown.
Enjoy with a cup of tea or coffee.
Recipe NotesIf the sesame or the pistachios did not stick well, add a little honey or syrup to it.
If you want barazek cookies to be more crunchy make them thinner but if you want them chewy make them thicker than I did. Both are good and delicious it is just your preference.