Baraziq are a cross between a pastry and a cookie. They are delicate and melt in your mouth. Clarifying the butter gives them a unique taste and texture. Place two of these cookies alongside my “Thousand and One Nights” ice cream for added crunch.
MAKES: 5 dozen cookies
INGREDIENTS:
- 1 cup sesame seeds (lightly toasted)
- ½ cup clarified butter, chilled
- ½ cup icing sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp vinegar
- 1½ cups flour
- 1 tsp baking powder
- pinch of salt
- 1 cup pistachios, sliced thinly
- ½ cup milk
INSTRUCTIONS:
- Toast the sesame seeds by placing the seeds in a large dry frying pan on medium heat. Stir continuously until the sesame seeds become toasted and lightly golden. Place on a shallow pan to cool completely.
- In a bowl beat the butter and icing sugar using an electric mixer until pale and creamy. Add the egg, vanilla and vinegar and beat for 2 more minutes. Sift the flour, baking powder and salt together and add to the creamed mixture to form a dough that is pliable but not sticky. Cover and place in the fridge for half an hour to rest before shaping the cookies.
- Preheat the oven to 350°F.
- Prepare your workstation by placing the toasted sesame seeds in a shallow bowl and the pistachio nuts in another. Pour the milk into a third bowl. Pinch a piece of dough the size of a large marble and flatten in your hand. Dip your fingers of the other hand in the milk and dab one side of the cookie and press into the pistachios first. Do the same on the other side and press into the sesame seeds. Be firm yet gentle as they are delicate. Place on a parchment-lined pan and bake for approximately 12 minutes until lightly golden and crisp.
- Remove and cool before storing in an airtight container.
