The Barazek cookie is a tea time favorite in Jordan, but is also popular in the neighboring countries. Kitchens in this part of the world share many dishes and ingredients, and sesame, honey and nuts are used frequently in cookies and sweets in the whole of the Middle East. Barazek can be thin and crunchy or you can choose to make them a bit thicker and chewier. I liked the thin crunchy type best and baked them a little shorter. Usually the bottom of a cookie is not worth inspecting, but you could even serve this barazek cookie from Jordan with the beautiful green pistachios upside down. If you like this cookie, try my variation: a ginger almond cookie.
Barazek cookie from Jordan
for about 25 cookies
40 grams ghee or soft unsalted butter
100 grams icing sugar
160 grams semolina
200 grams flour
¾ teaspoon baking powder
pinch of salt
2-3 tablespoons warm milk
50 grams unsalted pistachio nuts, shelled
100 milliliters honey
50 grams sesame seeds
With an electric mixer beat the butter and the sugar light and creamy. Add the egg and beat into a smooth mixture.
Mix the semolina with the flour, the baking powder and the salt.
Add the semolina mixture to the egg mixture and beat well.
Add a little bit of milk to make a soft but not too sticky dough..
Divide the dough into pieces of about 20 grams and roll into balls. Chop the pistachio nuts. Mix the sesame with the honey.
Preheat the oven to 185°C/375°C. Flatten a ball on top of some chopped pistachios and spread some sesame honey over the top. Bake the cookies in the middle of the oven for 15 min. until golden brown. Take out of the oven and leave to cool on a wire rack.
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