BakeRecipes
Ghraybeh (Lebanese Butter Cookies)
Prep 20minBake 20minMakes about 30
These simple shortbread-like biscuits, subtly scented with orange blossom water, are incredibly more-ish. They are just as good when flavoured with vanilla or rosewater, to taste, too.
Ingredients
125g (4½oz) salted butter, softened
90g (¾ cup) icing sugar, sifted
1 tablespoon orange blossom water, or to taste
200g (1⅓ cup) plain flour, sifted
30 whole blanched almonds
Method
- Preheat oven to 160°C/315°F (140°C/285°F fan-forced). Line two baking trays with non-stick baking paper.
- Use an electric mixer to beat the butter, icing sugar and orange blossom water until pale and creamy. Add the flour and mix on lowest possible speed until just combined and forms a dough.
- Roll 2 teaspoonfuls of the mixture into balls and place on the lined trays. Press a whole almond into each biscuit to flatten slightly.
- Bake the biscuits for 20 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
Baker's Tip
- These biscuits will keep in an airtight container for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Lebanese Baking.
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Photography by Alan Benson.
