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Ghraybeh (Lebanese Shortbread Cookies)

These four ingredient shortbread cookies are simple to make and easy to eat!
Prep Time5 mins
Cook Time12 mins
Cooling Time10 mins
Total Time27 mins
Course: Afternoon Tea, Dessert
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: afternoon tea, biscuit, biscuits, cookie, cookies, dessert, ghraybeh, lebanese, shortbread
Servings: 24 pieces
Author: The Elegant Economist


  • Sheet Tray
  • Parchment Paper (or Silpat)


  • 1 cup ghee, melted (or 2 sticks butter) 225g ghee or butter, melted
  • 1 cup confectioner's (powdered) sugar 125g confectioner's sugar
  • 1½ - 2 cups all purpose flour 180 - 250g flour
  • ¼ tsp salt
  • 2 tsp orange blossom water or rose water, or vanilla extract (optional)
  • 24 whole blanched pistachios (or other nuts) to decorate (optional)


  • Preheat your oven to 325°F (160°C). Prepare a baking sheet with parchment paper or a silpat.
  • In a mixing bowl, or the bowl of your stand mixer, add the ghee/butter. Mix on high for 2 minutes.
  • Slow down the mixer to low. Add the powdered sugar a little at a time until fully combined. Bring the speed back up to high for another 2 minutes. Add your orange blossom water.
  • Mix together your flour and salt to combine. Slow down the mixer to low speed again, and slowly add your flour and salt mixture until a very soft dough forms. Once the dough is no longer sticky you do not need to add more flour.
  • Once the dough is combined, roll 1 Tbsp dough into a ball, or press into a mould, then place on your lined baking sheet about 1 inch (2½cm) apart.
  • Bake at 325°F (160°C) for 12-15 minutes, until just lightly golden around the edges. Do not over-bake!
  • Allow to cool on the pan for an additional ten minutes (they may be crumbly, so do not move while still hot) then allow to finish cooling completely on a wire baking rack.