Ghraybeh, Lebanese melt in the mouth shortbread
Pale, delicate ghee shortbread that dissolves on your tongue. Only four ingredients and a hint of orange blossom.
- Time45 min
- LevelEasy
- Costabout £0.10 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
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Method
- 1
Heat the oven to 160°C (140°C fan) and line a large baking tray with baking paper.
- 2
Beat the ghee and icing sugar together in a bowl for 3 minutes, until pale and fluffy. Stir in the orange blossom water and salt.
- 3
Add the flour and mix with a wooden spoon, then your hands, until the dough comes together into a smooth, soft ball. If it feels crumbly, knead for 1 minute until the warmth of your hands brings it together.
- 4
Roll the dough into 20 balls the size of a walnut. Shape each into a ring by poking a hole through the centre, or just flatten slightly into rounds.
- 5
Space them 3 cm apart on the tray. Bake for 15 to 18 minutes. They should stay pale, with no colour on top.
16 min 40 s - 6
Leave them on the tray to cool completely, as they are very fragile when warm. Keep in an airtight 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.