Lebanese butter cookies (ghraybeh)

Preparation time: 20 minutes | Baking time: 20 minutes | Makes: 30
These simple shortbread-like biscuits, subtly scented with orange blossom water, are incredibly more-ish. They are just as good when flavoured with vanilla or rosewater, to taste, too.

Ingredients

125g butter, softened

90g (¾ cup) icing sugar, sifted

200g (1⅓ cup) plain flour, sifted

1 tablespoon orange blossom water, or to taste

30 whole blanched almonds

Method

  1. Preheat oven to 160°C (140°C fan-forced). Line two baking trays with non-stick baking paper.
  2. Use an electric mixer to beat the butter, icing sugar and orange flower water until pale and creamy. Add the flour and mix on lowest possible speed until just combined.
  3. Roll 2 teaspoonfuls of the mixture into balls and place on the lined trays. Press a whole almond into each biscuit to flatten slightly.
  4. Bake the biscuits for about 20 minutes, swapping the trays halfway through baking, until pale golden and cooked through. Cool on the trays.

Baker's Tips

• These biscuits will keep in an airtight container for up to 1 week.

This recipe is from Anneka's SBS Food online column, Bakeproof: Lebanese Baking

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.