🧂 Ingredients
- 2.5 cups All-purpose flour
- 1 cup Ghee or unsalted butter(softened)
- 0.5 cup Powdered sugar
- 0.5 tsp Cardamom powder
- 1 tsp Rose water or orange blossom water(optional)
- 0.25 cup Pistachios or almonds(chopped, for garnish (optional))
👨🍳 Instructions
- 1
In a large bowl, cream together the softened ghee or butter and powdered sugar until light and fluffy. This may take about 5-7 minutes with an electric mixer.
- 2
Add the cardamom powder and rose water (if using) to the creamed mixture and mix well.
- 3
Gradually add the all-purpose flour to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix. The dough should be soft and slightly crumbly but hold together when pressed.
- 4
Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- 5
Take small portions of dough (about 1 tablespoon each) and roll them into balls. Flatten each ball slightly and shape into rounds or crescents. Alternatively, you can press a thumbprint into the center of each cookie.
- 6
Place the shaped cookies on the prepared baking sheets, leaving some space between them.
- 7
If desired, press a few chopped pistachios or almonds into the top of each cookie.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should remain pale in the center.
- 9
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will be delicate when warm.
💡 Pro Tips
- ✓Ensure your ghee or butter is at room temperature but not melted for the best texture.
- ✓Overmixing the dough can result in tough cookies.
- ✓Ghuraiba are meant to be pale; avoid overbaking.
- ✓Store cooled cookies in an airtight container at room temperature.
🔄 Variations
- Add a pinch of saffron for a subtle flavor and color.
- Incorporate finely chopped dates into the dough.
- Use a fork to create a decorative pattern on top before baking.