Best 2 Arabian Gulf Shortbread Cookies Ghiraybah Recipes

ARABIAN GULF SHORTBREAD COOKIES (GHIRAYBAH)

Steps:

• First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
• If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
• Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
• Preheat oven to 325°F.
• Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
• Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
• Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
• Enjoy!

ARABIC CARDAMOM SHORTBREAD (GORAYBA)

Steps:

• Melt ghee in a saucepan on the stove.
• Add icing sugar to ghee and mix till sugar is completely dissolved.
• Remove from heat.
• Add cardamom and gradually add in the flour and baking soda.
• Mix well. dough should not stick to your hand.
• Add more flour if necessary.
• Roll 1 tsp of dough at a time into balls.
• Place onto an oven tray, flatten slightly.
• Place a nut of your choice in the middle of each cookie.
• Bake at 180°C for 10 minutes, or until tops are cream.