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Ghorayeba (butter biscuit): recipe illustration
Snacks & baking

Ghorayeba (butter biscuit)

Very crumbly Egyptian shortbread biscuits, melting in the mouth, flavoured with butter and almond or pistachio. Served at the end of a meal and especially during festivals, with tea.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 170 °C and line a baking tray with baking paper.
  2. Beat the soft butter with the icing sugar until you have a smooth, pale cream.
  3. Add the egg yolk, vanilla and orange blossom water, then mix.
  4. Stir in the flour, a pinch of salt and the cardamom without overworking, until you have a soft dough.
  5. Form small balls the size of a walnut, slightly flatten them and press a pistachio or almond into the centre.
  6. Arrange them on the tray and bake for 12 to 15 minutes, until just golden on the bottom.
  7. Let them cool completely before handling; they become nicely crisp as they cool.

Variations and tips

Chocolate version. Replace 30 g of flour with unsweetened cocoa powder and add a few chocolate chips.

With what's easy to find here. Replace the orange blossom water with a few drops of vanilla extract or lemon zest.

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Original Ecomely recipe.