Arabic Cardamom Shortbread (Gorayba)
photo by oloschiavo
- Ready In:
- Melt ghee in a saucepan on the stove.
- Add icing sugar to ghee and mix till sugar is completely dissolved.
- Remove from heat.
- Add cardamom and gradually add in the flour and baking soda.
- Mix well. dough should not stick to your hand.
- Add more flour if necessary.
- Roll 1 tsp of dough at a time into balls.
- Place onto an oven tray, flatten slightly.
- Place a nut of your choice in the middle of each cookie.
- Bake at 180°C for 10 minutes, or until tops are cream.
Questions & Replies
I've looked at this recipe on about 5 sites. The cookies are called Arabic cardamom cookies. So why is the cardamom optional (& is also left out of the ingredient lists on 4 of the 5 sites)? Several sites say "cardamom or orange water or rose water all optional." I'm confused. I want to make these for an Arabic presentation & want them to turn out right. Thank you.
DH said these are good. I made them for my FIL's dewaniya (male gathering) to have with Arabic coffee and strong tea. I actually used butter (without clarifying it), freshly ground cardamom for half the batch & the other half with cardamom and Lebanese rose water to loosen up the dough after putting a bit too much flour (I blame the recipe). I put blanched almond slivers on top of the cardamom half and the rest I dusted with icing sugar as they were still too dry to stick a nut into them. The additional flour didn't make them hard though, alhamdulillah (praise be to God). I baked them at 350F watching them carefully. I may make these again making sure to use the correct amount of flour.