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Lebanese butter cookies (ghraybeh) recipe

Lebanese butter cookies (ghraybeh)

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.

By Anneka Manning


125 g butter, softened
90 g (¾ cup) icing sugar, sifted
200 g (1⅓ cup) plain flour, sifted
1 tbsp orange blossom water, or to taste
30 whole blanched almonds

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

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