Ghorayebah Butter Biscuits For Eid Recipes

Steps:

• Beat butter until it is almost white. Add the sugar and beat another 2 minutes or so. Add in the flour. Stir completely. The dough will form. Now you can handle it with your hands. Mash the dough with your hands until it is well blended. You can refrigerate it for 10 or 15 minutes to make it more firm. Divide into equal parts and make little balls. Press each ball down with your thumb. You can also roll the dough between your fingers to make a long about 4-inch piece. Join the ends. Place on cookie sheet. Decorate with crush pistachios or with one single pistachio in the middle. Bake on 350° about 15 minutes. The cookies should still be very pale. Don't let them take on color. Let cool about 20-30 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix sugar and ghee together until creamy; stir in vanilla extract and baking powder. Add flour in small batches until dough is thickened and combined.
• Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Flatten slightly and press a clove into the center.
• Bake in the preheated oven until ivory, 10 to 20 minutes. Cool on the sheets for 10 minutes, before transferring to a wire rack to cool completely, about 10 to 20 minutes.

Steps:

• Beat butter till white.
• Add Sugar and beat for 3 more minutes.
• Add A.P. flour, salt and beat for 2 minutes.
• Garnish with ½ Almond or a pine (as per photo).
• Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
• The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
• leave it to rest in the Fridge for 15min.
• Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!