#ghraybeh

INGREDIENTES:

2 libras de mantequilla de buena calidad

2 libras de harina de castilla (no enriquecida)

1 libra de azúcar impalpable

1 libra de maní grueso

PFREPARACION:

Diluír la mantequilla para sacar toda el agua. Una vez cada sacada toda el agua dejar que se solidifique.

(Para sacar el agua/suero hacer hervir y poner atención para que la espuma que hace no se riegue, es decir, se la debe clarificar).

Una vez solidificada la mantequilla (de preferencia en una fuente extendida), batir con la mano hasta que blanquee y se haga cremosa, entonces ir añadiendo  la harina y el azúcar alternando. 

Cuando se ha formado la masa, hacer un bastón de una pulgada de ancho y cortar como bizcocho. Adornar con maní tostado.

“Eggless Ghee Sesame Cookies” Before we start let me tell you this is not a traditional Ghraybeh. I have given this traditional cookie my twist by substituting all-purpose flour with whole wheat flour and adding roasted sesame for an exquisite and delectable texture. Even after baking the end result of these cookies are beautiful snow-white color, and you will get to know the reason after you…

First attempt at these cookies with ghee(clarified butter).

They taste good, but I don't think the dough chilled long enough.

A bit crunchy.

hey everyone! soooooo today imma share how you make Ghraybeh غريبة ( the cookies in my last post).

SO. WHAT DO U NEED ??

okay dw i gotchu

for these butter cookies you’re going to need:

Flour (about 2 cups)

Confectioners Sugar (about 1 cup)

2 sticks of unsalted butter (room temperature)

pinch of salt

Whole or halved nuts to put on top (i usually use pecans or almonds but you can also use pistachios)

i usual grind up some nuts (whichever i’m using as the topping) and mix it into the flour and i also usually put some cinnamon but this is optional

so… what’s next ?

mix the ingredients !!!

i would suggest mixing the butter with either 1 cup of flour and gradually add in the rest of the flour/ sugar or to mix it with the sugar first and gradually add in the flour.

one time i tried this recipe and tried mixing the dry ingredients first and just tried mixing the butter with all of them at the same time and it took me like triple the time (and gave my arm a workout. #armday 😜)

the dough may look a little dry and if it does you can add the LITTLEST amount of water, but remember the dough may be dry or crumbly for the most part. that’s NORMAL. but it does need to come together.

once everything is mixed in….

shape and chill the dough

you should chill the dough for about an hour or two

once you’re ready to bake the cookies…

take out the dough

preheat oven to 350F

shape dough until little balls. (make sure they are SMOOTH and have NO cracks because this will show up once it’s baked. )

top with whatever nut you choose or don’t use any topping (it’s your choice 😂)

bake in the oven for about 15-20 min

when they are done, take out of oven, allow to cool, and enjoyyyyyyy

okay, that’s it!!!!

also, if you want a full recipe :

(i used this recipe the first time i made these)

https://www.fufuskitchen.com/traditional-graybeh-middle-eastern-shortbread-cookie/

okieeeee byeeeeee for now,

zhour 🌸