Ghorayebah, or Butter Cookies from Egypt, is a delicious and simple cookie recipe that you will love. These cookies are made with Ghee and are so tender that they will melt in your mouth. Top them with pistachios or almonds or eat them plain. Either way, you’ll love them!
What is a Ghorayeba?
Ghraybeh, Ghoraybeh and also Ghorayeba can be described as the shortbread of the Middle East without the crunch. Barely sweet, with a pleasant ghee flavor, ever-so-slight bite and a delicate texture that melts away in the mouth.
The classic Egyptian type is flavored with nothing but the ghee its made with, while other parts of the Arab world like Syria and Lebanon, often flavor theirs with orange blossom and rose water, where its also slightly crunchier and pronounced ‘Graybeh’.Today, we’re focusing on the Egyptian variation.
Ghorayebah is most known for it’s distinctive fine crumb, smooth finish with a fuzzy outer layer and angelic off-white color.It has a cloud-like mouthfeel that disintegrates to the bite and a rich lightness like no cookie I know of.
The texture iseverythingwhen it comes to ghorayeba and I don’t think enough adjectives will ever do it justice.It’s just one of those things you need try to be able to know what it’s like.
Origin Of Ghorayebah
This recipe is a popular and traditional cookie that has been eaten in Egypt for centuries. The cookies are made using 4 simple ingredients and are often eaten during Eid-ul-Fitr (the feast that marks the end of Ramadan) or even during the Christmas season!
They’re what people gift one another during that time of the year and an always welcomed tradition that is as old as time.
How To Prepare Butter Cookies (Egyptian Ghorayebah)
This is an overview of the instructions. The detailed instructions are in the recipe card below. The recipe only has 3 ingredients and is very easy to put together with ingredients straight from the pantry, they are;
Ghee: Make sure to use ghee that is not melted while at room temperature. You should look for a “highly clarified” brand.
Sugar: Make sure to use powdered sugar. If you do not have powdered sugar, you can blend granulated sugar in a blender until it becomes powdered.
Flour: I use all-purpose flour for this recipe
Now that we have our ingredients, let’s get down to how to make the perfect Ghorayebah.
Whisk together the flour and powdered sugar to combine.Then add in the ghee.I’ve tried both room temp and cold ghee (as many recipes recommend) and didn’t notice any difference in the results.So use whatever you prefer, as long as it’s not melted.
Then beat the mixture on low speed to combine.Dough will start out looking stiff the way cookie dough should be, and you’ll be tempted to stop here, but don’t.Keep mixing for another 5 minutes on medium low.
Then raise the speed to medium-high and beat for another 5 minutes.Dough will soften up significantly, but won’t be as smooth as we want it.So turn down the mixer to medium-low again and continue beating for another 5 minutes.That’s a total of 15 minutes!Your dough should now be very smooth, with no lumps and will look exactly like hummus.It will also be alarmingly sticky.
Now you have 2 options to getting the sticky dough from bowl to baking sheet.
Piping method:(which I strongly recommend) due to the dough’s stickiness.Pipe 3.5-4cm rounds just like macaron.
Roll and flatten method:(so nerve-wracking to be honest) but at least you have the choice .If you’ll go this route, then you’ll need to chill the dough long enough for it to firm enough to handle.Then roll into balls and flatten with the palm of your hand.
Slice-and-bake method:I think it will work well, albeit the won’t be ideal.Shape dough into a thin log over parchment paper or plastic wrap.Wrap it tightly, chill until firm, then slice into 1 cm thick round and bake!
Tips:
If you have any peaks popping out due to piping, simply chill the dough for about 5 minutes, so its no longer sticky but not firm, then tap them down with a floured finger. Follow that with pressing a nut in the middle of each round.
You’ll want to bake the cookies low and slow to maintain that pale color, while baking it all the way through.I found that a 120C oven for 17 minutes work perfectly in my oven, but that might not be the case for you.So I recommend baking a test batch before proceeding
Recipe FAQs
How Long Will These Cookies Last?
You can store the butter cookies in an airtight container. As long as they are in this container, they should last for about one week.
How Do I Know When the Cookies are Done?
The butter cookies (Ghorayebah) won’t change colors/shapes completely as most other cookies do. Instead, keep an eye on the bottom of the cookie. When it starts to brown, you’ll know that your Ghorayebah is ready.
Do not wait until the cookies are completely toasted on top or they will be overcooked.
My Ghorayeba Came Out Hard. What Did I Do Wrong?
Either 1) The flour and/or powdered sugar were over-measured (a common culprit of measuring cups), and for that I highly advise using a scale for all baking recipes, and particularly this one.2) The dough was not mixed long enough.3) The cookies were over-baked.
My Ghorayeba is Cracked. What Did I Do Wrong?
Same as above 1) The flour and/or powdered sugar were over-measured (a common culprit of measuring cups), and for that I highly advise using a scale for all baking recipes, and particularly this one.2) The dough was not mixed long enough.3) The cookies were over-baked.4) The oven temperature was too high.
What Can I Use Instead of Ghee?
Clarified butter in its solid state.Store-bought or homemade will both work.Be sure to check out a YouTube tutorial to learn how to make it.
Can I Add Any More Spices to the Cookies?
Most of the time, these butter cookies are enjoyed with these simple ingredients. Some bakers in Egypt will add a touch of cardamom to the cookie, which makes them so delicious.
Feel free to experiment with any other spices you think would be delicious. Though not traditional, cinnamon would be another great option.
Can I Use Butter?
The answer is no, unfortunately, you will need to use ghee. Butter will add liquid to the dough which then will develop gluten hence yielding a crunchy cookie that eventually is not Ghrayebh.
Making Ahead & Storage
The dough can stay (rolled or as a ball) in the fridge for up to 3 days. The dough can also stay in the freezer for up to 3 months. It is easier to roll the Ghorayebah and then freeze it than to freeze it as a dough ball. Frozen cookies will take a minute or two longer to bake.
Store Ghorayebah in a regular container on your counter for 2-3 weeks. It gets better the second day.
Did you enjoy this article on How To Make Butter Cookies from Egypt? If so, make sure to check out these other recipes that I picked out just for you:
I hope you’ll like this recipe and please if you make this recipe, leave a comment below. Thanks for reading!
Butter Cookies (Egyptian Ghorayebah)
This is a seasonal Sudanese cookie normally used for Eid celebrations. As I moved away, I took what reminded me of my home and family. You are surely free to bake them at any time of the year. This recipe was handed down to me by my father.
