Bazarak biscuits

Bazarak biscuits

By
From
New Middle Eastern Food
Makes
25-30
Photographer
Mark Roper

Ingredients

Quantity Ingredient
40g soft brown sugar
45g icing sugar
150g unsalted butter, softened
1 teaspoon vanilla extract
1 egg
200g self-raising flour
50g pistachio kernels, cut into slivers
60g sesame seeds, lightly toasted

Method

  1. Put the sugars and butter in a large bowl and cream together well. Mix in the vanilla extract and egg, followed by the flour. The dough softens easily, so transfer it to the fridge for 30 minutes before baking.
  2. Preheat the oven to 180°C. Grease and line two baking trays. Take little pieces of dough and roll them between the palms of your hands into small marble-sized balls. Flatten gently to form little discs about 1 cm thick. Line up two dishes, one with the pistachio slivers and one with the sesame seeds. Press one side of the dough into the pistachios, then turn over and press the other side into the sesame seeds. Carefully brush off any excess and place on the prepared baking trays, allowing about 5 cm between them for spreading.
  3. Bake for 10–12 minutes, or until golden brown. Transfer the biscuits to a wire rack and leave to cool.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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