Ghorayeba ~ Arab Shortbread Cookies
Servings 4
Ingredients
- 1/2 cup ghee soft
- 1/3 cup powdered sugar
- 1 1/4 cup flour
- Pistachios for topping
Instructions
- Beat the ghee till fluffy.
- Add the sugar and beat till combined.
- Finally beat in the flour till there are no streaks.
- Plop the dough onto a cling film and shape like a roll. Store in the fridge for an hour.
- Preheat oven to 180 degrees. Line a baking sheet.
- Take out and cut into 1/4 inch thick roundels. Place on the sheet and top with a pistachio.
- Bake for 12-15 minutes till golden brown. Cool on wire rack.
Notes
If the ghee is liquid, keep in the fridge till it softens.
I didn't do the rolling method. I kept the bowl with the dough in the fridge, took it out and rolled by hand. It was slightly messy. It was later I figured out that you could do this way, and it would give you smaller, cuter looking cookies.
I topped with pistachios - you can use almonds, some use cloves and sometimes leave it plain!
The bigger the cookies, the more it takes to bake. I baked mine for 35 minutes to settle.
They don't spread much since there are no leavening agents, so you can place the cookies closer to each other.
I didn't do the rolling method. I kept the bowl with the dough in the fridge, took it out and rolled by hand. It was slightly messy. It was later I figured out that you could do this way, and it would give you smaller, cuter looking cookies.
I topped with pistachios - you can use almonds, some use cloves and sometimes leave it plain!
The bigger the cookies, the more it takes to bake. I baked mine for 35 minutes to settle.
They don't spread much since there are no leavening agents, so you can place the cookies closer to each other.