Best 5 Ghorayebah Butter Biscuits For Eid Recipes

THE PERFECT GHORAYEBA

Steps:

• Adjust oven rack to middle position and preheat oven to 120C/248F. Line 2 baking sheets with parchment paper or silicon mats
• In the bowl of a stand mixer fitted the paddle attachment (or in a large bowl and an electric hand mixer), add the flour and powdered sugar, and whisk together to combine.
• Add in the ghee and mix on low speed until a crumbly dough starts to form. Continue beating for 5 minutes. I actually set a timer for this. The dough will start out very crumbly then stiff, but will soften up as the mixing progresses.
• Raise the speed to medium-high and mix for another 5 minutes. Then turn back the speed to low and continue beating for another 5 minutes. The dough needs to mix for a total of 15 minutes, or until very smooth with absolutely no lumps, and transforms to the consistency of thick cake batter and resembles smooth hummus dip. It will be sticky, and not dough-like, so don't be tempted to add more flour.
• Transfer the dough to a piping bag fitted with a large round tip (I use Ateco 808). Holding the piping bag at a 90-degree angle over the prepared baking sheets, pipe 3.5-4 cm rounds of dough, spacing them 2cm apart. If the rounds are cracking as you're piping, it means that the dough needs to be beaten for longer (For alternate shaping methods, refer to recipe notes 4 and 5). Refrigerate the baking sheet until the dough rounds are no longer sticky to the touch, but is still soft; 5 to 10 minutes.
• Using a lightly floured finger, gently tap on the peaks to flatten. Press a pistachio half (or whole if you like) in the middle of dough round.
• Bake for 17 minutes, just until the cookies look set. The color should still remain off-white and the bottoms should not take on any color. They will feel set to the touch, but not hard and will leave dough residue on your finger if you touch them. Don't worry, this will go out away once the cookies have cooled. It is really important not to over-bake these cookies, or they'll end up really tough and hard. (Since each oven runs differently and it's difficult to judge when they're done, it is recommended that you bake a test batch of 8 or so first, to figure out the perfect baking duration for your oven. Mine are perfect after exactly 17 minutes, but that might not be the case for everyone).
• Allow the cookies to cool on the baking sheets. If you need the baking sheet for another batch, just slide the parchment paper with the cookies off on to a counter to continue to cool completely. Ghorayeba will continue to bake as they cool, so be sure to allow them to come to complete room temp before sampling.
• Leave the cookies out for at least two hours or even overnight before storing or boxing, so the thin layer of film around them can set and disappear.
• Store ghorayeba in a regular container or box (not airtight) for 2 to 3 weeks at room temperature. Texture improves after the second day they're baked. The surface becomes smoother and the cookies get softer overall.

GHORAYEBAH - EGYPTIAN BUTTER COOKIES RECIPE - (4.4/5)

Steps:

• Beat butter until it is almost white. Add the sugar and beat another 2 minutes or so. Add in the flour. Stir completely. The dough will form. Now you can handle it with your hands. Mash the dough with your hands until it is well blended. You can refrigerate it for 10 or 15 minutes to make it more firm. Divide into equal parts and make little balls. Press each ball down with your thumb. You can also roll the dough between your fingers to make a long about 4-inch piece. Join the ends. Place on cookie sheet. Decorate with crush pistachios or with one single pistachio in the middle. Bake on 350° about 15 minutes. The cookies should still be very pale. Don't let them take on color. Let cool about 20-30 minutes.

GHORAYEBAH (BUTTER BISCUITS FOR EID)

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix sugar and ghee together until creamy; stir in vanilla extract and baking powder. Add flour in small batches until dough is thickened and combined.
• Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Flatten slightly and press a clove into the center.
• Bake in the preheated oven until ivory, 10 to 20 minutes. Cool on the sheets for 10 minutes, before transferring to a wire rack to cool completely, about 10 to 20 minutes.

MELT-IN-MOUTH COOKIES, EGYPTIAN STYLE - GHORAYEBAH

Steps:

• Beat butter till white.
• Add Sugar and beat for 3 more minutes.
• Add A.P. flour, salt and beat for 2 minutes.
• Garnish with ½ Almond or a pine (as per photo).
• Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
• The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
• leave it to rest in the Fridge for 15min.
• Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!

GHRAYBEH (BUTTER COOKIES) MIDDLE EAST, PALESTINE

Steps:

• Beat butter, sugar, and orange blossom water thoroughly with a mixer. Add flour gradually and mix well.
• Form small cookies into an S shape, with each cookie being about a couple inches in size, give or take.
• Press a blanched almond in the center of each S cookie. Place on cookie sheets and bake at 300 degrees in a preheated oven for 20 to 25 minutes. Avoid browning.