Go Back

Ghraybeh (Lebanese Shortbread Cookies)

These four ingredient shortbread cookies are simple to make and easy to eat!
Prep Time5 minutes
Cook Time12 minutes
Cooling Time10 minutes
Total Time27 minutes
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

Equipment

  • Sheet Tray
  • Parchment Paper (or Silpat)

Ingredients

  • 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)

Instructions

  • 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.
Bitnami