Barzak Shortbreads (Black and White Sesame and Pistachio Biscuits)
Barzak Shortbreads (Black and White Sesame and Pistachio Biscuits) is a modern Fusion recipe (based on a Syrian original) for a classic biscuit (cookie) of a shortbread dough coated with pistachios and sesame seeds. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Black and White Sesame and Pistachio Biscuits (Barzak Shortbreads).
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Traditional Barazek cookies or biscuits are thin, crispy and usually come with sesame and pistachio toppings. They're easy-to-make and are traditionally served as sweet treats in Syrian bakeries. This is a fusion version, where the barazek is combined with traditional British shortbread dough. Obviously, these are intended for use on Valentine’s day. They can be used to accompany tea or coffee and can also be served as an accompaniment to desserts (particularly possets, custards and creams).
Ingredients:
300g (2 ½ cups) wholemeal flour
75g (3/8 cup) caster sugar
2 tbsp light brown sugar
pinch of sea salt
pinch of vanilla powder (or ½ tsp vanilla extract)
250g (1 ¼ cups) very cold unsalted butter, cubed
1 egg yolk
1 egg white
a handful pistachios, crushed
a handful black and white sesame seeds, toasted lightly in a hot saucepan for 2 minutes, or until starting to pop
Method:
Sift together the flour, sugars and salt into a large bowl. Add the cold butter and rub with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and bring the mixture together into a dough, being careful not to overwork it.
Turn out onto on a floured surface and roll out to approximately 1cm (1/2 in) thick. Cut into any shape you like (I used an 8cm [3 in] heart-shaped cutter), transfer to a baking tray lined with parchment paper, then refrigerate for a minimum of 2 hours (but preferably overnight).
Pre-heat your oven to 180°C (160°C fan/360°F/gas mark 4). Gently brush one side of each biscuit with egg white and dust with the crushed pistachios, then do the same on the other side with the sesame (making half black and half white).
Transfer to your pre-heated oven and bake for approximately 12 minutes, or until the edges are just starting to brown.
Remove from the oven and allow to cool completely on a wire rack before storing or serving (they will keep in an air-tight tin for several days).
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