Ghraybeh cookies are easy to make and perfect for anyone who loves simple yet tasty desserts. Also known as Middle Eastern Shortbread Cookies or Lebanese Shortbread, they are cherished for their buttery, melt-in-your-mouth texture. Made with just three ingredients—unsalted butter, powdered sugar, and flour—these cookies are a staple at festive celebrations like Eid, weddings, or even casual tea times.
Originating in Lebanon, Ghraybeh has become popular across the Middle East for its rich flavour and elegant...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a mixing bowl, cream the softened butter and powdered sugar using a hand mixer or whisk until light and fluffy, about 3–5 minutes.
Add the rose water, if using, and mix well.
Gradually add the sifted flour and salt to the butter mixture. Gently mix using a spatula or your hands until a soft, non-sticky dough forms. Be careful not to overmix, as this will affect the cookies' tender texture.
Wrap the dough in cling film and refrigerate for 40-50 minutes to firm up.
Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
Roll small portions of dough, about 1 tablespoon, into smooth balls.
Gently press a pistachio onto the top of each ball.
Arrange the cookies on the prepared baking sheet, leaving a little space between each.
Bake for 12–15 minutes, or until the edges begin to turn golden. The cookies should remain pale in color.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. These cookies are delicate and may crumble if moved while still warm. The centers will be slightly soft but will firm up as they cool.
Carefully transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for up to 1–2 weeks.
Watch the baking time: Oven temperatures can vary, so keep a close eye to avoid overbaking.
Adjust sweetness: You can adjust the sugar level to suit your taste.
Ghee option: You can substitute butter with ghee for a richer flavour.
How do I make Ghraybeh cookies without rose water?
You can easily make Ghraybeh cookies without rose water by simply omitting it from the recipe. The cookies will still turn out deliciously buttery and crumbly. If you want to add a hint of flavor, consider using vanilla extract as a substitute.
What is the best way to store Ghraybeh cookies for freshness?
To keep your Ghraybeh cookies fresh, store them in an airtight container at room temperature. They can last for up to 1–2 weeks. If you want to extend their shelf life, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
Can I use gluten-free flour to make Ghraybeh cookies?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make Ghraybeh cookies gluten-free. Just ensure that the blend you choose is suitable for baking, as this will help maintain the cookies' texture and flavor.
What can I pair with Ghraybeh cookies for a delightful dessert experience?
Ghraybeh cookies pair beautifully with tea or coffee, making them a perfect addition to your afternoon snack or dessert table. You can also serve them alongside fresh fruits or a light fruit compote for a refreshing contrast.
How can I prevent Ghraybeh cookies from crumbling when baking?
To prevent Ghraybeh cookies from crumbling, be careful not to overmix the dough when combining the ingredients. Additionally, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and reduces the risk of breaking.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
