Ghorayebah

Ghorayebah - Traditional Egyptian Sablé Cookies:
Difficulty: Easy
Preparation: 10 minutes
Cooking time: 8-10 minutes
Pre Heat oven @ 180c/350F

Ingredients:
1 cup of Butter or Ghee ( Ghee is clarified butter, see my post on Ghee to learn how to make it)
1 cup of Sugar
2.5 cups of white all purpose flour
Blanched almonds or pistachios for decoration

Optional:
1 hint of almond essence, or 1 hint of ma'ward or ma'zaher

In a bowl, mix (with an electric mixer) the ghee or butter until the mixture becomes smooth and white.
Incorporate the sugar, and continue mixing until the mixture is smooth, white and that the sugar has dissolved. Add in the optional flavour and with a spatula gently start folding in the flour.

Form the cookie dough into small balls, place on a baking sheet and flatten the top by pressing in a blanched almond.

Another form of the Ghorayebah is in a "doughnut" shape.

To do this, take a small amount of the cookie dough, roll it into a 1.5cm thick cylinder, form a circle and join both ends by pressing in an almond.

Bake in a preheated oven at 180c/350F for 8-10 minutes on the top shelf.
Remember that most Middle Eastern cookie are actually dried in the oven rather than being cooked.

Enjoy with a lovely cup of tea!

Sahtein!