Barazek, Aleppo's famous cookie, has two distinct textures: one side of the thinly rolled dough is dipped in molasses and pressed into sesame, the other coated in crushed pistachios. Rolling the dough thin and coating both sides without tearing it takes a careful hand. It bakes quickly in the air fryer, but the edges need frequent checking so they do not scorch.
Combine the melted butter, sugar, flour and baking powder and knead until you get a smooth but firm dough.
Roll the dough out to two to three millimetres thick and cut circles with a glass, aiming for twelve pieces.
Dip one side of each circle in molasses and press it into the sesame, then press the other side gently into the crushed pistachios.
Arrange the cookies with space between them in the basket and cook at 170°C for eight minutes, until the edges lightly brown. If you do not have an air fryer, bake them in a preheated oven at the same temperature for twelve minutes.
Transfer the cookies to a wire rack and let them rest for twenty minutes until fully cool; they crisp up as they cool.
If you do not roll the dough thin enough, the cookies turn out hard instead of crisp — two to three millimetres is ideal. Allergens: contains wheat (gluten), milk and dairy, sesame, tree nuts (pistachio).
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