Vegan Tahini and Apple Barazek Shortbread

Name: Vegan Tahini and Apple Barazek Shortbread
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 6 oz (170 g) vegan butter (such as Earth Balance or coconut-based), softened, at room temperature, cut into small pieces; ½ cup (100 g) caster sugar (superfine sugar); ½ teaspoon (2½ ml) pure vanilla extract; ⅓ cup (80 g) tahini paste (unsweetened, well-stirred); ¼ cup (60 ml) unsweetened applesauce, at room temperature; 1½ cup (185 g) all-purpose flour; 2 tablespoon (16 g) cornstarch; ¼ teaspoon (1 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; ½ cup (80 g) sesame seeds (white, toasted), toasted and cooled; ½ teaspoon (2½ g) ground cinnamon; 3 tablespoon (24 g) sesame seeds (white, for topping), untoasted

From the MyKitchenBank Kitchen

A tender, plant-based take on the classic Middle Eastern barazek shortbread. Tahini adds richness and a subtle earthy nuttiness, while unsweetened applesauce provides subtle sweetness and moisture without eggs. Topped with toasted sesame seeds and dusted with cinnamon for traditional Middle Eastern warmth. These shortbread cookies are delicate, crumbly, and deeply satisfying with a cup of tea or coffee.

Prep: 20 min
Cook: 18 min
Wait: 30 min
Total: 1 hr 8 min
Makes: 24 shortbread cookies

Save to My Kitchen Jump to recipe

Ingredients

24 servings

6 oz (170 g) vegan butter (such as Earth Balance or coconut-based), softened, at room temperature, cut into small pieces
½ cup (100 g) caster sugar (superfine sugar)
½ teaspoon (2.5 ml) pure vanilla extract
⅓ cup (80 g) tahini paste (unsweetened, well-stirred)
¼ cup (60 ml) unsweetened applesauce, at room temperature
1½ cup (185 g) all-purpose flour
2 tablespoon (16 g) cornstarch
¼ teaspoon (1 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
½ cup (80 g) sesame seeds (white, toasted), toasted and cooled
½ teaspoon (2.5 g) ground cinnamon
3 tablespoon (24 g) sesame seeds (white, for topping), untoasted

Equipment (6)

Stand mixer or mixing bowl with electric hand mixer
Measuring cups and spoons
Small saucepan
Two baking sheets (9×13 inch or similar)
Parchment paper
Fork or small offset spatula

Steps

Before you start

Remove vegan butter from the fridge 30 minutes before starting so it softens to room temperature
Preheat oven to 325°F (160°C) and line two baking sheets with parchment paper
Have all ingredients measured and ready before mixing
Toast sesame seeds in a dry pan over medium heat for 2–3 minutes until fragrant, then set aside to cool

1
Cream butter and sugar
- In a stand mixer or with an electric hand mixer, beat the softened vegan butter and caster sugar together on medium speed for 2–3 minutes until the mixture is light, fluffy, and pale.
- Scrape down the sides of the bowl as needed.
- This incorporates air and helps create a tender crumb.
+ Show details− Hide details
Ready when: Mixture is pale, fluffy, and doubled in volume
Tip: Do not overmix once you add wet ingredients, or the cookies will become tough.
2
Add vanilla, tahini, and applesauce
- Add the vanilla extract, then the tahini paste, and finally the applesauce to the creamed mixture.
- Mix on medium speed for 1–2 minutes, scraping down the bowl frequently, until everything is evenly combined.
- The batter may look slightly grainy from the tahini, which is normal.
+ Show details− Hide details
Ready when: All ingredients are fully incorporated and no white streaks of tahini remain
Tip: Mix gently to avoid overworking the dough, which would toughen the final cookies.
3
Combine dry ingredients
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and sea salt.
- Set aside.
+ Show details− Hide details
Ready when: Dry ingredients are evenly mixed with no lumps
Tip: Whisking aerates the flour and helps distribute the leavening agents evenly.
4
Fold in dry ingredients and cinnamon
- Add the whisked dry ingredients and the ground cinnamon to the wet mixture.
- Using a spatula or wooden spoon, fold gently until just combined.
- Do not overmix—the dough should come together but may still have small visible streaks of flour.
- The dough will be soft but not sticky.
+ Show details− Hide details
Ready when: Flour is mostly incorporated with no large dry pockets
Tip: Stop mixing as soon as the flour disappears to avoid gluten development, which would make the shortbread tough.
5
Mix in toasted sesame seeds
- Fold the cooled toasted sesame seeds gently into the dough until evenly distributed throughout.
+ Show details− Hide details
Ready when: Sesame seeds are evenly distributed throughout the dough
Tip: Reserve untoasted sesame seeds for topping; toasted seeds in the dough provide deeper flavor.
6
Shape and chill dough
- Divide the dough evenly between the two prepared baking sheets, roughly 12 cookies per sheet.
- Using a lightly damp fork or small offset spatula, gently press and spread each portion of dough into a rectangle approximately 3 inches × 1.5 inches × 0.5 inch thick.
- Leave about 1 inch between cookies as they will spread slightly.
- Refrigerate the shaped dough for 15–20 minutes until firm.
+ Show details− Hide details
Ready when: Dough is firm to the touch and holds its shape
Tip: Chilling helps prevent barazek from spreading too much and becoming too thin; the shortbread stays tender rather than crispy.
7
Add sesame seed topping
- Remove dough from the refrigerator.
- Gently press a light coating of untoasted sesame seeds onto the top of each cookie, using about ⅛ to ¼ teaspoon per cookie.
- Press lightly so the seeds adhere but do not sink into the dough.
+ Show details− Hide details
Ready when: All cookies are topped with sesame seeds
Tip: Use untoasted (raw) sesame seeds for topping so they toast gently during baking without burning.
8
Bake until goldenOven 325°F / 165°C
- Place baking sheets in a preheated 325°F (160°C) oven.
- Bake for 16–18 minutes, rotating the sheets halfway through baking (around the 9-minute mark), until the edges are light golden brown and the tops are set but still pale.
- The cookies should be firm enough to hold their shape but still tender when warm.
+ Show details− Hide details
Ready when: Edges are light golden brown; tops are set but still pale; cookies are firm when gently pressed but yield slightly
Tip: Do not overbake—these cookies should remain tender and crumbly. Baking at a lower temperature for a longer time (rather than high heat) prevents darkening while ensuring the interior cooks through.
9
Cool and serve
- Remove the baking sheets from the oven and let the cookies cool on the pan for 5–10 minutes, until they are firm enough to handle but still slightly warm.
- Transfer them to a wire rack or plate to cool completely.
- They will firm up further as they cool.
+ Show details− Hide details
Ready when: Cookies are no longer warm and have a crumbly, delicate texture when broken
Tip: Moving warm cookies too soon will cause them to break, so be patient during the cooling phase on the pan.
10
Store in airtight container
- Once completely cool, store the barazek in an airtight container or tin at room temperature.
- They will keep for up to 10 days.
+ Show details− Hide details
Ready when: Cookies are stored and ready to enjoy
Tip: Layer cookies between sheets of parchment paper to prevent them from breaking during storage.

Good to know

Tips

Tahini paste can separate in the jar—stir it well before measuring to ensure you get a good balance of oil and solids, which will affect the dough's moisture and texture.
If your vegan butter is still too cold when you begin creaming, the sugar will not dissolve properly and the dough will be grainy. Softened butter is key.
These cookies are naturally delicate and have a crumbly shortbread texture rather than a chewy or crispy bite. This is intentional and traditional for barazek. If you prefer a firmer cookie, bake an extra 2–3 minutes, though they may lose some of their delicate quality.
Middle Eastern teas like mint or cardamom pair beautifully with these cookies, as does black tea or coffee. The slight tartness from the applesauce and nuttiness from the tahini and sesame complement warm beverages perfectly.

Storage & reheating

Store in an airtight container or tin at room temperature for up to 10 days. These cookies are best eaten within the first 3–4 days when they are most tender and crumbly. They do not freeze well due to their delicate texture, but unfrosted dough can be frozen in portions for up to 3 months; thaw in the refrigerator before shaping and baking.

Substitutions

vegan butter (such as Earth Balance or coconut-based), softened → coconut oil (use refined for neutral flavor), at room temperature; the cookies will be slightly more delicate and crumbly. Coconut oil creates a more tender crumb but may impart a subtle coconut flavor if not refined.
tahini paste (unsweetened, well-stirred) → sunflower seed butter (unsweetened) or almond butter for a different but equally nutty flavor profile. These alternatives will work but will change the specific barazek character; tahini is most traditional.
unsweetened applesauce → mashed banana (unsweetened) in the same quantity, though the banana will add more sweetness and a subtle banana flavor. Use ripe banana that is mild in flavor; overripe banana will make the cookies taste too sweet.
sesame seeds (white, toasted) → chopped pistachios or a mix of pistachios and sesame seeds for a different Middle Eastern twist. Pistachios add a pleasant color and slightly different flavor while keeping the barazek traditional in spirit.