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Desserts

Ghraybeh Ardaniyah

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20 min
Prep
17 min
Cook

Ingredients

  • 250 g (1 cup) ghee or clarified butter, softened (8.75 oz)
  • 200 g (1.5 cups) icing sugar, sifted, plus extra for dusting (7 oz)
  • 300 g (2.5 cups) plain flour, sifted (10.5 oz)
  • 1/4 tsp salt
  • 24 whole blanched almonds, for decoration

Method

  1. Preheat the oven to 160°C (320°F).
  2. Beat the ghee and icing sugar together until light and creamy, about 4 minutes.
  3. Gradually fold in the flour and salt until a soft, smooth dough forms; do not overmix.
  4. Rest the dough for 15 minutes at room temperature.
  5. Shape into small balls, about the size of a walnut, and place on the lined tray, pressing an almond gently into the centre of each.
  6. Bake for 15-18 minutes until set but still pale - ghraybeh should not brown.
  7. Cool completely on the tray, as they are very fragile while warm.
  8. Dust generously with icing sugar before serving.

Introduction: These delicate, snow-white shortbread cookies made from ghee or clarified butter melt on the tongue, and are a fixture of Eid celebrations and coffee visits across Jordan, often stacked on ornate trays for guests.

Cultural Background: These delicate, snow-white shortbread cookies made from ghee or clarified butter melt on the tongue, and are a fixture of Eid celebrations and coffee visits across Jordan, often stacked on ornate trays for guests.

Tips: These cookies should stay pale, not golden – watch closely near the end of baking as ghraybeh burns easily due to its high fat content.

Variations: Some versions use ground pistachios pressed on top instead of an almond. A pinch of mahlab (ground cherry pit spice) is sometimes added for a subtle floral note.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: Not applicable – served at room temperature.

FAQs:

Q: Can I substitute butter for ghee?

A: Yes, though ghee gives the traditional flavour and finer, more crumbly texture.

Q: Why does the dough need to rest?

A: It firms up the fat slightly, making the dough easier to shape.

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