ARABIAN GULF SHORTBREAD COOKIES (GHIRAYBAH)
Very nice little Middle Eastern shortbread cookies. I like to give these as gifts or make them for tea time. I also make them often for my FIL's diwaniya (men's gathering) to enjoy with their Arabic coffee or tea. Recipe from The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories Dessert
Time 55m
Yield 35-40 cookies, 35-40 serving(s)
Number Of Ingredients 5
Steps:
- First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
- If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
- Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
- Preheat oven to 325°F.
- Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
- Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
- Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
- Enjoy!
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Alexander Carlina
[email protected]I'm not a big fan of cardamom, so I omitted it from the recipe. The cookies still turned out great!
Michelle Da Silva
[email protected]These cookies are so delicious and easy to make. I've already shared the recipe with all my friends.
sagar shrestha
[email protected]These cookies are a great make-ahead dessert. I love that I can make them a few days in advance and they still taste fresh.
Samuel Speedster
[email protected]I'm not sure what I did wrong, but my cookies turned out really flat. They still tasted good, but they didn't look very appetizing.
Edoboy Billionz
[email protected]These cookies are amazing! They're so buttery and flavorful, and the cardamom adds a perfect touch of spice.
RAVEN THOMAS
[email protected]I love the flavor of these cookies, but I found them to be a bit dry. Next time, I'll try adding a little more butter to the dough.
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[email protected]These cookies are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Vodriguez Mergilles
[email protected]I followed the recipe exactly, but my cookies didn't turn out as crumbly as I expected. Maybe I overmixed the dough?
Tyler John
[email protected]These cookies are delicious! The cardamom gives them a unique flavor that I really enjoy.
HGP GOLD
[email protected]I've made these cookies several times now, and they always turn out perfectly. They're my go-to recipe for shortbread.
Shirani Dhammika
[email protected]These cookies were a hit at my last party! They're so buttery and crumbly, and the cardamom adds a lovely flavor.