Ghraybeh
The ultimate indulgence, Ghraybeh are Middle Eastern shortbread cookies that melt in your mouth. With their buttery flavor and delicate crunch, they're the perfect treat for any occasion. Easy to make and even easier to devour, why not make them today?
Equipment
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 cup ghee or unsalted butter softened to room temperature
- 1 cup powdered sugar can be reduced to ¾ cup if desired
- 3 cups all-purpose flour
- pistachios or slivered almonds
Instructions
- Preheat your oven to 350°F (180°C) or 160°C for a fan oven. This step is crucial as it ensures that the cookies bake evenly. While the oven heats, line two cookie sheets with parchment paper and set them aside.
- In a bowl of a stand mixer, whip ghee or unsalted butter until creamy. This should take around two to three minutes. The goal is to achieve a light, fluffy consistency that will incorporate air into your dough.
- Add the powdered sugar to the whipped butter, mixing until the mixture is light in color and fluffy. This usually takes about three minutes. You’ll know it's ready when you see a significant change in texture.
- Gradually add the flour to the mixture, half a cup at a time. Mix well with the stand mixer until everything is well combined. The dough should be soft but not stick to your hands. If it crumbles, whip for a bit longer to blend it properly.
- Now it’s time to shape the cookies! Use your hands to form the dough into balls, each weighing about 15 grams. This size is perfect for a bite-sized treat that allows the flavors to shine through.
- Place the dough balls on the prepared cookie sheets. Lightly flatten each ball with your fingers, and press a pistachio or almond gently into the center of each cookie to ensure it sticks.
- Bake the cookies in your preheated oven for 10 to 12 minutes. Keep an eye on them as they bake; they should have light brown bottoms but remain pale on top for that classic Ghraybeh look.
- Once baked, allow the cookies to cool on the cookie sheet for about 15 minutes. This helps them set before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure your ghee or butter is at room temperature to mix smoothly with powdered sugar.
- Sift the Flour: For an even softer texture, sift the flour before adding it to the mixture.
- Chill the Dough: Refrigerate the dough for 30 minutes before shaping to make handling easier.
- Press Toppings Gently: If using pistachios or almonds, gently press them into the cookies before baking to ensure they stick.
- Watch the Oven: Bake until just set; Ghraybeh should remain pale and not browned.
- Storing: Keep Ghraybeh in an airtight container at room temperature. They can last for up to two weeks, retaining their soft texture.