Ghorayebah

• 500 g (1 lb) unsalted butter
• 250 g (8

Cream the butter and beat it until it becomes white. Add the sugar gradually, beating constantly for about 5 minutes, or until it is a smooth cream. Stir in flour slowly and knead by hand. Although no liquid is added, this makes a very soft dough. If the dough is too soft, add a little more flour.

There are two traditional shapes for ghorayebah. Make waln