Dalia Dogmoch Soubra's Barazek Cookies - #CookForSyria
For the cookies
150g icing sugar, sifted
130ml clarified butter (or soft butter)
250g flour, sifted
100ml warm water
½ tsp active dried yeast
200g crushed pistachios
400g toasted sesame seeds
For the syrup
200g white sugar
3 tbsp honey
In a saucepot, add the water, sugar and honey and bring it to a simmer. Stir a few times, remove from the heat and let it cool.
Preheat the oven to 170C.
Using an electric mixer, cream the sugar and butter together.
Mix the warm water with the yeast and let it sit for a minute.
Add the flour to the butter and sugar mix, then the water and yeast mix, and combine until you obtain smooth dough, which will be quite sticky.
In a bowl, mix the sesame seeds with half the cooled syrup then place the seeds on a plate. Add more syrup if desired.
Prepare another plate with the crushed pistachios.
Using your fingers, dip the sticky dough in the pistachio plate first, then flip the cookie and dip it in the sesame seeds. The dough will be a little tricky but manageable. The stickier it is the better the consistency of the cookie later, but you may add a little more flour if needed.
Place the cookies on a baking tray lined with parchment paper, and bake in the oven for about 20-25 minutes, making sure they are golden brown. Let them cool on a tray and store in tin or jar in a dry place.