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The Ghraybeh cookie is a traditional Middle Eastern shortbread cookies that melts in your mouth. Possibly one of the easiest cookies to bake from scratch, this is a delicate, buttery treat made from only three ingredients: powdered sugar, ghee, and flour. While there are only three main ingredients, you should know that I use pistachios for garnish, like my other favorite Middle Eastern sweet, chewy Barazek Cookies.
Ghraybeh shortbread cookies are very famous throughout the Middle East! Many people munch on them with a cup of Turkish coffee or tea as they pair together splendidly. It is important to note that many recipes solely use semolina, whereas some use half semolina and half flour. I highly recommend using only flour, as this method yields Ghraybeh cookies with texture and flavor most similar to those in Jordan. These cookies are an authentic Middle Eastern delight, and they’re perfect for sharing!
Tips For Making Perfect Ghraybeh Shortbread Cookies
Although these cookies are relatively easy to make with only 3 required ingredients, there are a few tips you should follow to make the best possible version of a Ghraybeh cookie. Trust me. I have tried many different methods!
- Be sure to use ghee instead of regular butter. It must be at room temperature and not melted. Ensure you know the tips for baking with ghee to produce a perfect cookie.
- Use only powdered sugar; using granulated sugar will make the cookie grainy.
- Beat the sugar and ghee first until it becomes silky, light in color, and smooth. Then you can add these ingredients to a bigger mixture.
- Don’t overmix the dough after you add the flour!
- You must chill the dough for at least an hour.
- These tender cookies only need 9 minutes in the oven. The bottom should not brown; if you feel tempted to bake them for longer, don’t!
- Use the smallest cookie dough scoop you own; this will give you similar size cookies and maximize your use of the dough!
- This recipe makes 36 cookies at 25 grams each.
- Use unsalted, whole pistachios. You could toast them a bit for more crunch!
- Baking is a science, so make sure you weigh the ingredients. Don’t count on measuring!
- No need to butter or grease the baking sheets.
- I did the math for you by converting the ingredients from grams to cups, but I still recommend that you weigh your ingredients!
How to Incorporate the Ghee?
When making Ghraybeh, you should not first whip the ghee by itself before adding sugar. I found this makes the cookie airy, and this texture does not suit the flavor. Instead, I opted to mix the powdered sugar with room-temperature ghee using a hand mixer at medium speed. I scraped the side periodically to ensure every bit of my ingredients was properly mixed, and once I reached a silky texture, I stopped using the mixer and switched to my hands. I then folded the flour into the ghee sugar mix without kneading, yielding perfectly chewy and authentic Ghraybeh cookies.
Short Bread Cookies Storage Instructions
To ensure these cookies remain tender and chewy, store them in an airtight container at room temperature for 2-3 weeks. Any longer, and I recommend you place them in the refrigerator or freezer, as they can last for 2 months in the former and 8-12 months in the latter.
Using a hand mixer, beat the ghee with the powdered sugar for about 5 minutes on medium speed or until silky.
Fold in the flour with your hand or a spatula, but do not overwork the dough. Cover and keep in the fridge for about 30 minutes—no more!
Preheat the oven to 325 degrees Fahrenheit. Cut up the dough to form small balls using a small ice cream scoop or your hands.
Form these into thick disks, about ½ inch high, with a 1-inch diameter. Place them on the baking sheets 1 inch apart!
Bake for 9 minutes.
Let them cool for 10 minutes before transferring them to the cooking rack, and enjoy!
|4 ¼ cups or 500 grams all-purpose flour|
|1 cup + 1 teaspoon or 250 grams ghee|
|2 cups minus 1 tbsp or 225 grams powdered sugar|
|½ cup pistachios|
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