37min 4 ppl
Ghraybeh (Lebanese Butter Shortbread)
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
964 kcalper person
Protein 10g
Carbs 105g
Fats 57g
About this dish
Ghraybeh is Lebanon's melt-in-the-mouth butter shortbread, made from just three pantry staples worked into a soft, crumbly dough and baked pale so it stays as tender as possible. A single pine nut pressed into each disc is the only decoration it needs.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted buttersoftened250 g
Dried Goods
- Icing sugar150 g
- Plain flour350 g
- Pine nutswhole, for topping30 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Mixing bowl
- Baking tray
Method
1
Beat the softened butter and icing sugar together in a mixing bowl until pale and creamy.
Approx. 5 minutes
2
Sift in the plain flour and salt and mix gently by hand until the mixture just comes together into a soft, crumbly dough; do not overwork it.
Approx. 5 minutes
3
Wrap the dough and chill in the refrigerator for 30 minutes, until firm enough to shape.
Approx. 2 minutes
4
Preheat the oven to 160°C.
Approx. 1 minute
5
Roll the chilled dough into small balls, about 20 g each, and arrange on a baking tray, spacing them apart, then flatten each slightly and press a pine nut into the centre.
Approx. 12 minutes
6
Bake for 15 minutes, until set but still very pale; ghraybeh should not brown.
Approx. 15 minutes
7
Leave the biscuits to cool completely on the tray before moving them, as they are very fragile while warm.
Approx. 3 minutes
