1 cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
3.5 cups all purpose flour
1 tsp baking powder
¼ tsp salt
½ cup milk
Coarsely chopped pistachios
1 egg white for brushing sesame seeds


Preheat oven to 180C

In the bowl of an electric mixer, cream butter and sugar on medium for 5 mins until light and fluffy

Beat in egg and vanilla

Add flour, baking powder and salt in a large bowl and gradually beat in butter mixture

Slow speed and add milk slowly until smooth and well combined

Roll out dough to thickness of 1.5cm on a lightly floured work surface.

Use a circular cookie cutter to cut round discs about 7cm in diameter

On a baking tray, spoon half teaspoon amounts of pistachio onto tray spacing apart

Place dough circles on top and press down lightly to adhere nuts to disc bottom.

Brush tops with egg white and sprinkle with sesame seeds to cover.

Bake in the middle rack of the oven for 15 minutes or until golden brown

Let cool then arrange on a serving plate – usually in rows or circles

The Story Behind The Recipe

This recipe has been submitted by Rawan from Mt Druitt. She migrated to Australia from Syria a year ago to marry her now husband and start their lives together. The FoodFaith team was lucky enough to meet Rawan and some of her classmates to taste their delicious creations in the lead up to our 'Redsicovering Your Roots Recipe Collection' for Refugee Week on June 22nd. To find out more about the event, click here and come join us in celebrating #WithRefugees. 

Rawan says "First made in old Jerusalem, we make it to celebrate for Eid Alfitr and Eid Aladha. It's just one of the kinds of sweets on offer. A favourite with both kids and adults, we normally woudl have purchased these in Syria as they were readily available. Here in Australia, I have adjusted a family recipe as it's a fun time to spend together baking in the kitchen."