Chocolate Ghraybeh – Recipe

on

Chocolate Ghraybeh – Recipe

Chocolate Ghraybeh is a beloved Middle Eastern shortbread-style cookie, known for its delicate texture, rich flavor, and beautiful presentation.

This recipe serves 4–6 people.

Ingredients

Chocolate Ghraybeh


 

  • 1 cup all-purpose flour

  • ¾ cup chickpea flour

  • 1 teaspoon ground cardamom

  • ½ cup softened ghee

  • ½ cup softened butter

  • 1 cup powdered sugar

  • 300 g chocolate pieces (for coating)

Preparation

  1. Preheat the oven to 170°C (338°F). Line shallow baking trays with parchment paper.

  2. Sift the all-purpose flour and chickpea flour together, then add the ground cardamom and mix well.

  3. In a stand mixer fitted with the whisk attachment, beat the ghee and butter on medium speed for 1–2 minutes until creamy.

  4. Add the powdered sugar and continue mixing for another 1–2 minutes until the mixture is light and smooth.

  5. Replace the whisk attachment with the paddle attachment. Gradually add the flour mixture, mixing on medium speed just until a soft dough forms. Avoid overmixing.

  6. Roll small portions of dough into smooth balls. Place them on the prepared baking trays, leaving about 2.5 cm (1 inch) between each cookie.

  7. Bake for 8–10 minutes, or until the bottoms are a very light golden color.

  8. Remove from the oven and allow the cookies to cool completely on the trays.

  9. Melt the chocolate pieces in a heatproof bowl over a double boiler. Dip each cooled cookie into the melted chocolate, coating gently with a fork, then place on a wire rack to set.

  10. Once all cookies are coated and the chocolate has set, drizzle with white chocolate for decoration if desired.

Serve with a hot cup of coffee and enjoy their melt-in-the-mouth texture.

Comments

Post a Comment