Christiane Dabdoub Nasser

Butter Biscuits

Ghraybeh

Preparation info
  • Makes

    2½ dozen

    biscuits.
    • Difficulty

      Easy

Appears in
Classic Palestinian Cuisine
Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

  • About

Before cream puffs, pies and eclairs became standard fare, every christening, circumcision or wedding was an occasion to offer ghraybeh. Just like Scottish shortcake, they melt in the mouth and disappear in a jiffy. Make sure not to over- eat!

Ingredients

  • 120 g (4 oz) clarified butter
  • 50 g (2

Method

Beat the butter and sugar with a hand-held mixer until it becomes creamy. Add the araq and gradually add two cups of the flour while beating constantly. Gently knead the thick batter adding flour in very small quantities at a time until it just stops being sticky when you roll it between the pal