Sesame Seed Biscuits with a Hint of Aniseed
Barazi - Lebanese Sesame Seed Biscuits
I love making these cookings, it's the combination of the aniseed, toasted sesame seeds and pistashio that makes them moreish, not to mention they are great with a cup coffee or tea.
Makes around 30
150 grams softened unsalted butter
1/3 cup castor sugar
1½ cups of SR Flour
1tsp ground aniseed
½ cup pistachio nuts
½ cup sesame seeds
Preheat oven to 180°c.
Place the butter and caster sugar in a large bowl and cream, then mix in the egg and lightly beat together. Add sift flour and aniseed to mixture using hands to form soft dough. Refrigerate for 30 minutes.
Lightly toast the sesame seeds in a hot pan, remove from heat and place on a shallow bowl to cool. Roughly cop or crush the pistachio nuts and place on a shallow bowl.
Line two baking trays with baking paper.
Remove the dough from the fridge. Using your hands take a large marble size piece of dough and roll in to a ball in the palms of your hands, then gentle flatten to form round disc. Press one side in to the pistachios and the other side into the sesame seeds, and then place on tray, sesame seed side up.
Repeat until the dough is finished placing each piece on the baking tray around 2cm apart.
Bake for 12 to 15 minutes, until a lovely golden brown colour.
Place on a rack to cool.