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Bahraini Sweet Pancakes
Ghuraiba
Delicate, melt-in-your-mouth shortbread cookies with a hint of cardamom, a popular sweet treat in Bahrain.
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- 2.5 cups All-purpose flour
- 1 cup Ghee(softened)
- 0.5 cup Powdered sugar
- 1 tsp Cardamom powder
- 1 tbsp Rose water
- 0.25 cup Pistachios(chopped, for garnish (optional))
ðšâð³ äœãæ¹
- 1
In a large bowl, cream together the softened ghee and powdered sugar until light and fluffy.
- 2
Add the cardamom powder and rose water to the ghee mixture and mix well.
- 3
Gradually add the all-purpose flour to the wet ingredients, mixing until a soft dough forms. Do not overmix.
- 4
Preheat your oven to 160°C (325°F). Line baking sheets with parchment paper.
- 5
Take small portions of the dough and roll them into balls, then flatten them slightly into discs about 1 cm thick. Alternatively, you can shape them into crescents or other desired forms.
- 6
Place the shaped cookies on the prepared baking sheets. If using, gently press a few chopped pistachios onto the top of each cookie.
- 7
Bake for 15-20 minutes, or until the edges are lightly golden. The cookies should remain pale in the center.
- 8
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
ð¡ ããã®ã³ã
- âEnsure the ghee is softened but not melted for the best texture.
- âChilling the dough for 30 minutes can make it easier to handle, especially in warm weather.
- âBe careful not to overbake, as these cookies are meant to be delicate and pale.
- âStore in an airtight container at room temperature for up to a week.
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- Add a pinch of saffron threads (soaked in a teaspoon of warm milk) for a subtle flavor and color.
- Incorporate finely chopped almonds or walnuts into the dough.
- Drizzle with a little melted white chocolate after cooling.