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.
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
- 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.