Ingredients
1,1/2 cups (300g )of butter at room temperature
1 cup icing sugar
3 cups all purpose flour
Directions
1- in a electric mixer add the butter and the sugar, mix together until the mixture is creamy and smooth
2- gradually add the flour to the mixture and start kneading using your hands until we have a soft and fine dough
3- put the dough in the fridge for minimum 2 hours until the dough is firm
4- cut the dough into small balls, press each of them with your hands and then place them on oven trays , leaving space between them so they don't stick to each other while baking
5- decorate the peices of ghraybeh with pistachios then bake in a preheated oven at 160°C for 12 minutes until they turn gold around the edges
6- leave them to cool down then serve
The secret of this recipe:
*Follow the mentioned time for baking so they don't go to brown as they should be white in colour
* Don't remove the ghraybeh pieces from the trays until they cool down completely so they don't break
1,1/2 cups (300g )of butter at room temperature
1 cup icing sugar
3 cups all purpose flour
Directions
1- in a electric mixer add the butter and the sugar, mix together until the mixture is creamy and smooth
2- gradually add the flour to the mixture and start kneading using your hands until we have a soft and fine dough
3- put the dough in the fridge for minimum 2 hours until the dough is firm
4- cut the dough into small balls, press each of them with your hands and then place them on oven trays , leaving space between them so they don't stick to each other while baking
5- decorate the peices of ghraybeh with pistachios then bake in a preheated oven at 160°C for 12 minutes until they turn gold around the edges
6- leave them to cool down then serve
The secret of this recipe:
*Follow the mentioned time for baking so they don't go to brown as they should be white in colour
* Don't remove the ghraybeh pieces from the trays until they cool down completely so they don't break
