Arabic Cardamom Shortbread Gorayba Recipes

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.

GHORAYEBA

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
• Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.

GLUTEN-FREE CARDAMOM SHORTBREAD

Steps:

• In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
• Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
• Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).