Ingrédients pour Baraziq Sesame Cookies Syria Middle East
- 1/2 cup granulated sugar
- 1 cup unsalted butter
- whole egg
- white wine vinegar
- 2 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 egg white
- 1/2 cup chopped pistachios
- 1/2 cup sesame seeds
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
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Comment préparer Baraziq Sesame Cookies Syria Middle East
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using a wooden spoon or electric mixer until light and fluffy.
- Add 1 teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt to the butter-sugar mixture. Mix well.
- Gradually add 2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Stir in 1 teaspoon vanilla extract.
- Gently knead the dough with your hands until it forms a soft ball. Add 1-2 tablespoons of additional flour, if needed, to prevent stickiness.
- Divide the dough into 18 equal pieces and roll each into a small ball.
- In separate shallow dishes, prepare three stations: one with 1 egg white lightly beaten, one with ½ cup shelled pistachios, roughly chopped, and one with ½ cup sesame seeds.
- Gently flatten each dough ball into a 2 ½-inch disk. Dip each disk in the egg white, then press one side into the pistachios and the other side into the sesame seeds, ensuring complete coverage.
- Arrange the coated cookies, pistachio-side down, on the prepared baking sheet.
- Bake for 25-35 minutes, or until golden brown. Let cool completely on a wire rack before serving.
- Store uneaten cookies in an airtight container for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
24g
Fat
21g
Carbs
6g
