Traditional Arabic Ghuraybah Cookies
Ingredients
- 1 cup soft butter
- 1 cup powdered sugar
- 1 cup starch
- 1 tablespoon baking powder
- 3 egg yolks
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- 2 cups flour
For serving
- syrup or sugar syrup
- powdered sugar
Preparation
In the mixer bowl, place the butter and sugar, attach the whisk attachment and beat on medium speed until the mixture is fluffy and light in color.
Add the egg yolks and beat until they blend in, then remove the whisk attachment and attach the paddle attachment.
Add the starch, baking powder, and flour, and mix gently to obtain a smooth dough.
Cover the dough and let it rest for 20 minutes, and it can be stored in the fridge for up to 2 days.
For shaping, take a small amount of dough and shape it into a long rope.
Lightly press on the rope to flatten the dough slightly.
Using a knife, cut the rope into diamonds or squares as desired.
Preheat the oven to 170 degrees and prepare a shallow baking tray.
Place the Ghuraybah pieces in the tray with space between each piece.
Bake in the oven for 10 or 12 minutes and let it cool slightly.
Put the syrup in a deep plate.
Put the sugar in a deep plate.
Dip a few Ghuraybah in the syrup for a few seconds, then roll them in the sugar to coat completely.
You can recoat them with sugar for more flavor.
