Ghorayeba, Egyptian Melt in the Mouth Shortbread
Pale, crumbly Egyptian shortbread that melts on the tongue, made with just butter, flour and icing sugar.
- Time1 hr
- LevelEasy
- Costabout £0.23 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the butter and icing sugar for 3 to 4 minutes until very pale and fluffy. This is what makes them melt in the mouth.
4 min - 2
Beat in the vanilla and salt, then fold in the flour to make a soft dough. Cover and chill for 30 minutes.
30 min - 3
Heat the oven to 160°C (140°C fan). Roll the dough into 20 balls the size of a walnut and set them on a lined tray, 3 cm apart.
- 4
Press each ball gently with your thumb to flatten slightly.
- 5
Bake for 15 to 18 minutes. They should stay pale, with only the very base lightly golden.
16 min 40 s - 6
Cool on the tray for 10 minutes, as they are fragile when hot, then move to a rack. Keep in a tin for up to a week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
