BakeRecipes
Lebanese Butter Cookies (Ghraybeh)
Prep 20minBake 20minMakes 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 butter, softened
90g (¾ cup) icing sugar, sifted
200g (1⅓ cup) plain flour, sifted
1 tablespoon orange blossom water, or to taste
30 whole blanched almonds
Method
- Preheat oven to 160°C (140°C fan-forced). Line two baking trays with non-stick baking paper.
- Use an electric mixer to beat the butter, icing sugar and orange flower water until pale and creamy. Add the flour and mix on lowest possible speed until just combined.
- 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 about 20 minutes, swapping the trays halfway through baking, until pale golden and cooked through. Cool on the trays.
Baker's Tips
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.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
