For 12 people

  • Dough:
  • Cold melted butter: 200 g
  • Caster sugar: 250 g
  • Eggs: 2
  • Flour: 500 g
  • Baking powder: 11 g
  • Sesame seeds: 150 g
  • Milk: 25 ml
  • Pistachios, chopped: 150 g
  • Melted butter: 1 tablespoon
  • Syrup:
  • Water: 120 ml
  • Caster sugar: 250 g
  • Lemon juice: 1 teaspoon
  • Rose water or orange flower water: a few drops


Start by making the syrup. Boil the water and sugar in a pan. Leave to simmer for about 10 minutes over medium heat until the syrup begins to thicken.

Add the lemon juice and rose or orange flower water. Remove from the heat and leave to cool.

In a stainless steel bowl, put the butter, sugar and eggs.

Fit the bowl, the balloon whisk and the lid. Run the appliance on speed 1 for 30 sec and then on speed 5 until you get a light smooth mixture.

Replace the whisk with the mixer. Add the flour and baking powder.

Run the appliance for 30 sec on speed 1, then add the milk. Run the appliance on speed 3 until the mixture becomes smooth.

Leave to rest for 15 min. Preheat the oven to 200°C.

Divide the dough into walnut-sized balls. Flatten the balls with your fingers to form circles 6 cm in diameter.

Place the cookies on a floured or parchment-lined baking sheet.

Drizzle with syrup, using a brush, and sprinkle with sesame seeds and pistachios.

Bake for 10 min, or until the surface is golden.

This recipe can be made with