Ghraybeh Halabiya (Aleppo Shortbread Cookies)
The Quirky Foodster Team
Ingredients
- Plain flour — 250 g (2 cups)
- Clarified butter (samneh), softened — 225 g (1 cup)
- Icing sugar, plus extra for dusting — 60 g (1/2 cup)
- Ground mahlab (optional) — 1/4 tsp
- Whole blanched almonds, for topping — 24
Method
- Beat the clarified butter and icing sugar together until light and creamy.
- Gradually fold in the flour and mahlab until a soft, non-sticky dough forms.
- Shape into small balls, place on a lined baking sheet, and press an almond gently into the top of each.
- Bake at 150°C (300°F) for 12-15 minutes until set but still pale — these cookies should not brown.
- Cool completely on the tray before dusting generously with icing sugar.
Introduction: These pale, crumbly butter cookies are a fixture of Syrian Eid celebrations and everyday hospitality, melting on the tongue thanks to a high ratio of clarified butter to flour, a technique refined in Aleppo’s bakeries.
Cultural Background: These pale, crumbly butter cookies are a fixture of Syrian Eid celebrations and everyday hospitality, melting on the tongue thanks to a high ratio of clarified butter to flour, a technique refined in Aleppo’s bakeries.
Tips: Do not overbake — ghraybeh should stay pale, not golden, to keep its delicate melt-in-the-mouth texture. Let the cookies cool fully before moving them, as they’re very fragile while warm.
Variations: Use pistachios instead of almonds for the topping. Add a touch of orange blossom water to the dough for extra fragrance.
Storage: Store in an airtight tin at room temperature for up to 2 weeks.
Reheating: No reheating needed; served at room temperature.
FAQs:
Q: What is mahlab?
A: Mahlab is a fragrant spice made from ground cherry pits, used in small amounts in Levantine baking.
Q: Can I use regular butter instead of samneh?
A: Yes, though clarified butter gives the most authentic crumbly texture.
- Plain flour — 250 g (2 cups)
- Clarified butter (samneh), softened — 225 g (1 cup)
- Icing sugar, plus extra for dusting — 60 g (1/2 cup)
- Ground mahlab (optional) — 1/4 tsp
- Whole blanched almonds, for topping — 24
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