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Barazek shortbreads (Black and white sesame and pistachio biscuits)

wholemeal flour 300g
caster sugar 75g
light brown sugar 25g
a pinch of sea salt
a pinch of vanilla
very cold unsalted butter 250g, cubed
egg yolk 1
egg white 1
pistachios a handful, crushed
black and white sesame seeds a handful, toasted lightly in a hot saucepan for 2 minutes, or until starting to pop

Sift the flour, sugars and salt together in a large bowl. Add the cold butter and rub with your fingertips to form fine breadcrumbs. Add the egg yolk and vanilla and bring the mixture together into a dough, being careful not to overwork it.


Roll out on a floured surface to approximately 1cm thick. Cut into any shape you like (I used an 8cm cookie cutter), place on a baking tray lined with parchment, and refrigerate for a minimum of 2 hours, but preferably overnight.


Preheat the oven to 180C/350F/gas 4. Gently brush one side of each cookie with egg white and dust with the crushed pistachios, then do the same on the other side with the sesame. Bake for approximately 12 minutes, or until the edges are just starting to brown. Remove from the oven and allow to cool completely before eating.

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