I am so excited for you to try this super easy 3 ingredient Middle Eastern shortbread cookie — Ghraybeh! These melt-in-your-mouth treats are rich, buttery, and so simple to make, they might just become your new favourite. I've shared two methods for making these; both deliver the same great taste!
Traditionally, Ghraybeh cookies are made and shared during special occasions like Eid. But they’re too good to save just for holidays! Thanks to the simple yet rich flavour, I love enjoying them year-round with a cup of tea or coffee. They make the perfect little treat any time of day.
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📖What is Ghraybeh?
Ghraybeh (pronounced "gr-eye-beh") are popular in the Middle East Levant countries. Not only it is incredibly easy to make, but it also requires just three simple ingredients—ghee, powdered sugar, and flour. Trust me, once you try these tender, buttery, and not-too-sweet, melt-in-your-mouth cookies, you'll be making them on repeat too! Ready to give them a go?
🥰Here’s Why You’ll Love It
Ghraybeh or gharibeh (pronounced like "gr-eye-beh") is one of those recipes you can memorize easily. And...
- These are eggless cookies!
- You only need 3 ingredients and they are pantry staples!
- Easy to scale up and make a bigger batch.
- A perfect gifting option for the holiday season!
🥘Ingredients
Unlike the traditional shortbread cookies that use butter, the ghraybeh recipe is made with ghee, icing sugar, and flour. These ghraybeh cookies are also garnished with a single pistachio. Here’s everything you’ll need to recreate these delicious cookies:
- Ghee – For the traditional flavour, ghee is the best choice. Some recipes call for butter but it is not the same texture. If you are feeling adventurous, make your own ghee in a very short time.
- All-purpose flour – You may also know it as maida or plain flour.
- Powdered sugar – Icing sugar or confectioners' sugar adds a smooth texture.
Optional: Orange blossom or rose water – for that fragrant Middle Eastern touch. If you don’t have orange blossom or rose water, a splash of vanilla extract or vanilla sugar is a decent substitute!
See the recipe card for quantities.
🥣 Equipment
- A stand mixer (or electric hand mixer) – for beating the ghee and sugar on low speed. You only need this for Method 1.
- Sifter: To sift the flour and icing sugar if using Method 2.
- Baking sheet – to place the cookies in the oven
- Parchment paper – aka baking paper to line the baking sheet. This will prevent the cookies from sticking.
🥛Use Volume Measurement
Easy to memorize Ghraybeh recipe: For every 2 parts flour, use 1 part ghee and 1 part powdered sugar.
🔪Instructions
I have shared two ways of mixing the dough and shaping the cookies. You may choose whichever method you feel comfortable with. We didn't notice any difference in the outcome of the baked cookies. So, I thought it was best to share both methods.
Dough Mixing Method 1
Add the powdered sugar and ghee into a large mixing bowl. You may add a few drops of rose or orange blossom water.
Whisk using an electric hand whisk until pale, creamy and fluffy.
Next, fold in the flour using a rubber spatula until combined.
It will look crumbly but that is okay. Gently bring it together. It will look crumbly but that is okay. Gently bring it together.
Test the dough by taking a small portion and shaping it between your palms. It should be smooth without any cracks.
Cover the bowl with a cling wrap and chill for 30 minutes.
Dough Mixing Method 2
This method is quicker than method 1 but if your kitchen is hot or humid weather, then make sure to keep the dough chilled for longer.
Step 1
Sift the flour and powdered sugar together into a large bowl. Next, add the ghee or clarified butter.
Step 2
Start mixing just until it comes together. Test the dough the same way as mentioned above in the previous method. Cover and chill the mixture for 20 to 30 minutes.
Shape the cookies
Have a baking sheet lined with baking paper ready before you start shaping.
Shaping method 1: Divide the dough into 24 equally-sized cookie balls. Gently press the ball to flatten lightly. Place them on a lined baking sheet. Press a pistachio in the centre so it sticks. Chill the tray while the oven preheats.
Shaping method 2: Knead the chilled dough briefly on a floured surface and shape it into a long rope of 2 cm thick. Cut into 24 pieces. Roll each into smooth balls and place them on a lined baking sheet. Press a pistachio on top, and chill the tray while the oven preheats.
Bake
With every oven behaving differently, I always recommend doing a test batch so you know what works best for your oven.
Preheat to 150°C (300°F). Place the tray in the middle rack. Bake for 12 to 15 minutes only or until they are set. The colour stays the same and may look underbaked, so don't bake longer!
Remove from the oven and let it cool completely before you store it in a container.
🍪Ghraybeh Cookie Size
Ghraybeh cookies are small and delicate. The usual size is around 1 to 1.5 inches (2.5 to 4 cm) in diameter. When shaping the dough, aim for small rounds or flattened balls that fit comfortably in a single bite. This size ensures that they bake evenly and maintain their melt-in-your-mouth texture.
💡Recipe Tips
- Don’t overmix the dough: Once the flour is added, mix just until combined. Overworking the dough can make the cookies dense instead of tender.
- Chill the dough: Chilling the dough before shaping helps to shape the cookies.
- Chill the shaped dough: Chilling before baking prevents spreading during baking.
☝️FAQ
Ghraybeh cookies should not brown when baked. They are done when they look set and firm to the touch, usually after 12-15 minutes at 150°C (300°F). Keep an eye on them to prevent over-baking.
Traditionally ghee is used for its delicate texture and flavour. The next best option would be Clarified butter or homemade ghee. You may use Butter, but it may alter the taste and texture of the cookies. If you must, make sure to use unsalted butter, and the dough might be softer, so adjust the chilling time if needed.
The dough may seem crumbly at first, but it should come together as you knead it. If it's too dry, make sure your ghee is at room temperature and not too cold. If necessary, you can add a teaspoon of cold water to help bring it together.
Yes, you can freeze both the dough and the baked cookies. Just make sure to let them cool completely before freezing to maintain their texture.
❄️Storage
- Store your baked ghraybeh cookies in an airtight container at room temperature for up to a week.
- If you want to make them ahead of time, you can freeze the shaped cookies for up to two months and bake them whenever you need fresh cookies.
❄️How to Freeze Before Baking?
To do this, shape the dough into cookies as you would normally, then place them on a baking sheet lined with parchment paper. Freeze the dough for about an hour until the cookies are firm. Once frozen, transfer them to an airtight container or a freezer bag. They can be stored in the freezer for up to 2 months.
When you're ready to bake, you can bake them directly from frozen. Just add a couple of extra minutes to the baking time. This makes it easy to have fresh cookies on hand whenever you need them!
🍲More Related Recipes
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📖 Recipe Card
Ghraybeh Cookies
Ingredients
- ½ cup ghee, (do not melt)
- ½ cup icing sugar, (powdered sugar)
- 1 cup all-purpose flour
- ½ teaspoon rose water, (optional) see notes
- pistachios, (for topping)
Instructions
Dough Mixing Method 1
- In a large bowl, whisk ghee and powdered sugar using an electric hand whisk until pale, creamy and fluffy. You can add a few drops of orange blossom or rose water for aromatic flavour.
- Gradually fold in the flour using a rubber spatula. The dough will start out crumbly, but this is normal. Once it begins to come together, use your hands to lighly knead it into a smooth dough.
- Test the dough by taking a small portion and shaping it between your palms. It should be smooth without any cracks.
- Cover the bowl and chill for 30 minutes.
Dough Mixing Method 2
- Sift the flour and powdered sugar into a large bowl.
- Add the ghee and mix until the dough just comes together.
- Cover and chill the mixture for 30 minutes.
Shape the Cookies
- Shaping method 1: Take a small portion of dough (about a tablespoon or 15-30g) and roll it between your palms to form a smooth ball. You can make around 24 balls.
- Shaping method 2: Knead the chilled dough briefly on a lightly floured surface and shape it into a long rope of 2 cm thick. Using a knife, cut into 24 pieces. Roll each into smooth balls.
- Gently press each ball between palms to flatten them lightly and place them on a lined baking sheet.
- Press a pistachio or almond in the centre so it sticks.
- Chill the tray of shaped cookie dough while the oven preheats.
Bake the Cookies
- Preheat the oven to 150°C (300°F) while the shaped cookies are chilling.
- Make sure the cookies are not placed too close to each other. Bake for 12 to 15 minutes only or until they are set.
- Remove from oven and let it cool completely in the pan itself before you store in a container.
Notes
Nutrition Info
If you love reading, then do check this in-depth article about these delicious little marvellous cookies.
Famidha Ashraf says
I totally enjoyed making these cookies… hoping to make them again this coming eid…inshaAllah.