Ghorayeba with Almond
Pale ghee shortbread made as twenty-four evenly sized cookies.
Preparation: 20 min · Cooking: 14 min · Total: 2 hr 10 min · 24 servings
Ingredients
- 400 g wheat flour
- 200 g cool solid ghee
- 100 g powdered sugar
- blanched whole almonds — 24
- 1 pinch salt
Instructions
Check the dough mass
Measure 400 g flour, 200 g solid ghee, 100 g powdered sugar, 1 pinch salt and 24 almonds. The dough is about 700 g before almonds: divide into 24 cookies at about 29 g dough each, not 15 g. Fourfold makes 96 cookies with 96 almonds.
Prepare the mixer and flour
Use cool solid ghee, not hot melted fat. Sift the flour and powdered sugar separately. Keep the work surface clean and do not taste raw flour or dough.
Whip ghee and sugar
Whip ghee with powdered sugar using an electric mixer for about 8 minutes until pale and fluffy. This recipe contains no egg or leavening agent.
Whip ghee and sugar: 480 seconds
Fold and chill
Fold in salt and sifted flour gently until the dough holds together, avoiding prolonged kneading. Refrigerate about 30 minutes until the fat firms.
Fold and chill: 1800 seconds
Divide all dough and almonds
Divide all dough equally into 24 balls, approximately 29 g each. Place on a suitable lined baking tray with space between them. Press 1 almond into each ball; use all 24 almonds.
Bake pale but fully through
Preheat the oven to 150°C. Start checking after 12–14 minutes and continue as necessary for this cookie size until fully baked and set through the centre. Aim for pale cookies, but do not stop while raw simply to keep the bottoms perfectly white.
Bake pale but fully through: 840 seconds
Cool before lifting
Let the cookies cool completely on the tray for about 1 hour until firm enough to lift. They are fragile while hot; use the same size cookies and separate trays at fourfold scale.
Let the cookies cool completely on the tray for about 1 hour until firm enough to lift. They are fragile while hot; use the same size cookies and separate trays at fourfold scale.
Cool before lifting: 3600 seconds
Store cooled cookies
Cool completely before airtight storage in a cool, dry place. Use within 2 days or freeze after cooling.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- Pale ghee shortbread made as twenty-four evenly sized cookies.
Common mistakes
- Do not taste raw flour or dough. Bake until the inner layers are fully cooked; outer colour alone is insufficient.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Cool completely before airtight storage in a cool, dry place. Use within 2 days or freeze after cooling.
Reheating
Serve after cooling or warm gently without adding perishable toppings under the plain storage rule.
About this recipe
Pale ghee shortbread made as twenty-four evenly sized cookies.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.