Desserts
Ghraybeh (Libyan Shortbread Cookies)
Ingredients
- 250 g (1 cup plus 2 tbsp) unsalted butter or ghee, softened
- 150 g (0.75 cup) icing sugar, sifted
- 300 g (2.25 cups) plain flour
- 0.5 tsp ground cardamom
- 20-24 whole blanched almonds, for topping
Method
- Preheat the oven to 150C (300F) and line a baking tray with parchment paper.
- Beat the softened butter or ghee with icing sugar until light, pale and fluffy, about 4-5 minutes.
- Sift in the flour and cardamom, and gently fold together until a soft, slightly crumbly dough forms - do not overmix.
- Shape the dough into small balls, about 20-24 pieces, and place them on the lined tray, spacing them apart.
- Press a whole almond gently into the top of each cookie.
- Bake for 18-22 minutes until set but still very pale - ghraybeh should not brown.
- Allow the cookies to cool completely on the tray before handling, as they are very fragile while warm.
Introduction: Ghraybeh are delicate, melt-in-the-mouth shortbread cookies made with generous amounts of butter or ghee, traditionally baked in large batches ahead of Eid to share with visiting family and neighbors.
Cultural Background: Ghraybeh are delicate, melt-in-the-mouth shortbread cookies made with generous amounts of butter or ghee, traditionally baked in large batches ahead of Eid to share with visiting family and neighbors. Their pale, crumbly texture and simple sweetness make them a favorite alongside tea for guests throughout the year.
Tips: Do not overmix the dough once the flour is added, as this can make the cookies tough rather than delicately crumbly. These cookies are intentionally pale, so watch closely and remove from the oven before any browning occurs.
Variations: A version using ground pistachios pressed on top instead of almonds is common for special occasions.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable – served at room temperature.
FAQs:
Q: Why are my cookies falling apart?
A: Ghraybeh is meant to be very tender and crumbly; handle gently once fully cooled, and avoid stacking while still slightly warm.
Q: Can I use all butter instead of ghee?
A: Yes, though ghee gives a slightly richer, more traditional flavor.
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