I’ve always wondered how Barazek Cookies were made. These golden, sesame-coated treats with a crunchy pistachio topping seemed like they’d take hours to perfect. Then a friend shared their recipe, and it turned out to be the easiest thing in the world! The dough comes together effortlessly, and the best part is the sesame coating, which makes these cookies irresistible. They’re a brilliant edible gift idea too, perfect for sharing during the holidays or any festive occasion.
If you enjoy my other cookie recipes like Lili Rose Cookies with their buttery, walnut flavours, or the crisp and garnished Pistachio Shortbread Cookies, you’ll love this homemade take on Barazek. It’s simple, satisfying, and a must-try addition to your baking repertoire. These cookies also make a thoughtful addition to edible gift baskets—check out my article on gifting edible treats for more ideas!
Step 1. Prepare the Dough
In a stand mixer with a dough hook, combine the ghee, flour, and vanilla sugar. Mix on medium speed for about 5-7 minutes, until the mixture is very soft.
In a separate bowl, mix the water, sugar, and honey by hand until well combined.
Add the soft dough from the mixer to the water mixture. Mix gently by hand until it forms a cohesive dough. Cover the bowl with plastic wrap and set aside to allow the dough to firm up. Once ready, it will be soft but easy to work with, requiring no extra flour for rolling.
Step 2. Toast the Sesame Seeds
Place sesame seeds in a microwave-safe bowl. Toast in intervals of 2-3 minutes, stirring in between, for about 10 minutes total. They should turn a deep light golden colour
Mix the toasted sesame seeds with sugar, honey, and rose water in a shallow bowl. Set aside. Coarsely chop pistachio kernels and place them on a separate plate.
Step 3. Portion. Shape and coat
Preheat your oven to 180°C (356°F).
Roll the dough into a log and cut it into equal pieces, and portion into small balls depending on your preferred size.
Dip one side of each portion into the pistachios, pressing gently to flatten the dough. Then flip it over and dip the other side into the sesame mixture
Step 4. Bake
Bake the cookies for 10-12 minutes, keeping an eye on them. They should be lightly golden but not overly browned. Remove the cookies from the oven and let them cool completely on the tray.
Crispy vegetarian spring rolls with a savoury sautéed vegetable filling. Perfect for snacks or appetisers, and easy to freeze for later!
Refreshingly sweet and tangy Mango Salad with Yogurt Honey Dressing and pine nuts. Perfect for summer barbecues and roasts.
