Ghorayebasand Biscuits 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.

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!

GHORAYBEH (LEBANESE SHORTBREAD COOKIES)

Steps:

• Mix butter, sugar, flour and baking powder and arak together.
• Work into a dough.
• Take a generous tablespoon of the dough and make it into a ball.
• Press down into a circle.
• Place on cookie sheet, and press your finger into the center of the dough to form a ring shape.
• Continue with the rest of the dough.
• (Traditionally, the dough is formed into short snakes, and formed into circles, and a shelled pistachio is placed at the join).
• Bake at 300 degrees for 10 minutes (do not brown the cookies--they're supposed to be white).
• Stores at room temperature for up to a week.

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.