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!!
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Barazek Cookies
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Barazek Cookies
Ingredients
- 1/2 cup unsalted butter – room temperature
- 1/2 cup powdered sugar.
- 1/2 teaspoon baking powder.
- 1 egg
- 1 1/2 cup white flour.
- 1 teaspoon 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.
Instructions
- 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.
Notes
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.
Thank you so much for this recipe! My great-grandparents came from Syria and we have lost all their recipes, customs and traditions. I found your blog and made the barazek cookies and they turned out wonderful! It was so nice to have a way to connect with my ancestors and I plan to visit your blog often for more recipes.
Jessica, Thank you for your sweet words, I am so thrilled that you’ve liked the recipe and hopefully brought back sweet memories.
Thank you for this recipe. They are delicious. I forgot to add the vinegar, but they still worked! I made them for a Syrian colleague who is going away for a long while. I hope he likes them!
Lisa, thank you for trying this out and I hope your friend will like it.
Both Syrian colleagues loved them! They said they tasted just like home.
Thanks you Lisa for trying this out. I am glad that your colleagues were reminded of home.
These are my new favourite cookies – have made them four times already! Not too sweet and the nuts and seeds add a lot of flavour. Thank you for introducing me to this recipe!
kelley, thank you for trying this recipe. You’ve just spotted the two things I like most about these cookies. They are fabulous and I am glade you’ve liked them.
Loved them. Not too sweet and the sesame and pistachio are great together. Great with a cuppa, which I am having now! Thank you for sharing this recipe. Meg
Meg, I am glad you liked them that much 🙂 they are indeed very flavorful with the sesame and pistachios.
They are in my oven right now. Kids excited to try something new and Im excited that it was so easy.
I swapped out sugar for dextrose…. hope it works out.
Hmmm Dextrose!! I do not know about that.. Everyone who tried this recipe as is liked it a lot. I hope you’ve liked your dextrose version. Thanks for trying the recipe.