Gharybeh Cookies

Gharybeh Cookies
Author: Marwan A
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Servings: 4
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  • 1/2 cup semolina flour
  • 1/2 cup all purpose flour
  • 1/2 cup clarified butter//ghee, softened
  • 1 tbsp orange blossom water
  • A handful of pistachio, without shell
  • 1/8 tbsp green cardamon seeds
  • 1/8 tbsp fine-grained salt
  1. Place butter, orange blossom water and sugar in a mixing bowl
  2. Whisk well until the butter mixture becomes light and creamy. Combine semolina flour, all purpose flour and ground cardamon together.
  3. To make the dough, stir the combined dry ingredients into the butter mixture and mix them well. Let the dough rest in the refrigerator for about 30 minutes.
  4. Make small balls from dough and then give them a wreath shape....(The traditional shape). Place pistachios on both side of the wreath-shaped dough.
  5. Preheat an oven to 170 C (300)
  6. Arrange the cookies on a greased baking sheets leaving 1 inch difference between each cookie.
  7. Bake them for about 18-20 minutes until cookies started changing color and become dry to touch. Remove the cookies from oven and transfer to a cooling rack.
  8. Immediately dust the cookies heavily with powdered sugar.
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