Ghraybeh
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Servings
12 people
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Calories
267 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Ghraybeh
Description
This Ghraybeh recipe features ghee or room-temperature butter creamed with powdered sugar and perfumed with rose and orange blossom waters, giving the cookies a floral aroma. Incorporation of all-purpose flour creates a tender, crumbly dough that yields melt-in-the-mouth cookies once baked. The dough is chilled to help it firm up, making it easier to shape into small circles approximately 20 grams each. Each cookie is topped with a pistachio to add a contrasting texture and subtle nutty note that complements the floral flavors.
The cookies bake at a low temperature (325°F) until set but remain pale, with just a lightly golden bottom. Avoiding overbaking preserves their delicate texture and prevents drying or browning. The resting time after baking allows them to cool completely and firm up further.
Ghraybeh pairs well with tea or coffee and is often enjoyed during festive occasions or as an everyday treat. The recipe also notes alternatives to pistachios, like walnuts, almonds, or jams, customizing toppings according to preference.
For best results, careful creaming of ingredients is emphasized to achieve the characteristic soft texture. The cookies store well at room temperature for up to two weeks and freeze well either baked or unbaked, the latter of which can be baked directly from frozen by adding extra baking time.
Ingredients
- 1 cup ghee or butter, room temperature (not melted
- 1 cup powdered sugar aka icing sugar
- 1 teaspoon rose water
- 1 tsp orange blossom water
- 2.5 cups all-purpose flour 315g
- handful pistachio shelled or slivers
Instructions
- In a stand mixer on medium speed, cream the ghee or butter for a couple of minutes until light in color.
- Add the sugar, rose water and orange blossom water and cream for another 2-3 minutes.
- Add the flour, reduce speed to low, and mix until just combined.
- Cover the dough in plastic wrap, and rest the dough in the fridge for 45 minutes to 1 hour. Meanwhile, preheat the oven to 325F (160C).
- Shape little circles of dough onto parchment paper lined baking sheets. Mine were about 20 grams each. Press a whole pistachio into the center of each dough ball.
- Bake for 15 minutes until set in the middle rack of the oven, they won't darken in color but the bottom will be a very light golden brown.
- Cool completely and enjoy!
Notes
- Ghee is preferred for authentic flavor, but butter at room temperature can be a substitute.
- Pistachios top the cookies, but walnuts, almond slivers, or dollops of jam can be used instead.
- Chill cookie dough for 45 minutes to 1 hour before baking to improve handling and texture.
- Cookies store up to two weeks at room temperature in an airtight container.
- Baked or unbaked cookies can be frozen for up to two months; bake unbaked dough from frozen, adding 2–3 minutes to baking time.
- Beat ingredients thoroughly to get the melt-in-your-mouth texture; timing your mixing can help achieve this.
- Do not overbake; cookies should remain very pale with only a light golden bottom.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 1mg | 0% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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