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Barazek

Middle Eastern · 35 min · Easy · 24 cookies

Barazek

Thin, snapping Syrian cookies, sesame-crusted on one face and pistachio on the other. They crisp entirely as they cool.

~120 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Make the dough

    Beat the softened vegan butter with the sugar until light, then beat in the maple syrup and plant milk. Fold in the flour, baking powder and salt to a soft dough and let it rest for 10 minutes.

  2. 2

    Coat both faces

    Put the sesame seeds in one shallow bowl and the chopped pistachios in a second bowl beside it. Roll the dough into small balls, one per serving. Press one face of each ball firmly into the sesame seeds and the other into the pistachios.

  3. 3

    Flatten and bake

    ⏱ 13 min

    Heat the oven to 350°F (175°C). Set the balls on a lined baking tray, every single one sesame side up and pistachio side down, none the other way round, well spaced, and press each one flat to about ⅛ inch (3 mm). Bake for 12–14 minutes, until deep gold at the edges. They are still soft leaving the oven and go crisp as they cool.

Notes

Contains sesame and pistachios. Press them thinner than feels right — the snap depends on it, and a thick barazek is just a soft cookie with seeds on it. They keep their crispness for a week in a tin, but go soft immediately in a humid kitchen.

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