How to Make 'Baraziq' Double Faced Cookies 🇸🇾

by Sonia Fares/سونيا فارس /Соня фарис

Pistachios on one side and sesame on the other. A traditional recipe that is hundreds of years old from Damascus-Syria. These cookies are exported all over the world.

Supplies

  • 140 Grams Clarified butter
  • 100 Grams Icing sugar
  • 2 Tablespoons Vegetable oil
  • 1 Egg large
  • 2 Teaspoons Vanilla extract
  • Dry ingredients to mix together
  • 280 Grams Flour (2 cups)
  • 20 Grams Semolina
  • 1 Teaspoon Mehlepi
  • Pinch of salt
  • 1 Tablespoon Dried milk
  • 1 Teaspoon Baking powder
  • Add at the end
  • 2 Tablespoons Milk
  • Oven 165C-12-14 mins
  • Instructions

    Step 1

    Grill or Roast the sesame seeds and chop the pistachios

    Step 2

    Cream butter + icing sugar then add 2 tbsp vegetable oil. Mix well. Add the egg and 2 tsp vanilla extract . Mix..mix

    Step 3

    Mix and sift the dry ingredients: 280 g flour+20g semolina+1tbsp dried milk+1tsp baking powder +a pinch of salt+1tsp mehlepi

    Step 4

    Add and fold the dry ingredients over the butter mixture. Finish with 2 tbsp of milk or as needed. Divide the dough into 3 parts, make cylinders, wrap and refrigerate at least 2 hrs.

    Step 5

    At the end add 2 tbsp of milk or as needed to make the dough homogenous

    Step 6

    Divide the dough into 3 or 4 parts Each will b enough for a standard tray. 18-20 or (10-12 if you divide by 4) cookies. This recipe makes 55-60 cookies in total

    Step 7

    3 cylenders or 4

    Step 8

    Cut 1 cm discs

    Step 9

    Take one disc. Either you make a ball & flatten it a bit in your Palm, OR use the disc as it is

    Step 10

    dip it in the pistachios with a little pressure

    Step 11

    To catch a layer of pistachios

    Step 12

    Then dip it in the sesame with a little more pressure

    Step 13

    Step 14

    Step 15

    Put it on the tray and flatten the cookie. Bake in a preheated oven 165-160C 12-14 mins

    Step 16

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    Step 22