Raybeh biscuits

Raybeh biscuits

By
From
Moorish
Makes
40
Photographer
Mark Roper

These pretty, ivory-hued shortbread biscuits can be found piled high in bakeries all around the Middle East. They have a delicate bonedry texture, which crumbles to a buttery nothingness in the mouth. They really need to be made with clarified butter, but you could also use ghee, which is well known to fans of Asian cookery, and is increasingly found in supermarkets today.

Ingredients

Quantity Ingredient
225g icing sugar
250g unsalted butter, melted and clarified
225g plain flour, sifted
75g self-raising flour, sifted
sufficient quant blanched almond halves

Method

  1. Preheat the oven to 145°C. Line a baking sheet with greaseproof paper.
  2. Add the icing sugar to the ghee, stirring well with a wooden spoon. Add the flours and mix well. Now use your hands to knead the mixture until you have a smooth pliable paste, adding more flour if it feels too wet.
  3. To shape the biscuits, roll a small section of the dough into a fat little snake about the size of your middle finger, then join the ends together to form a round. Press an almond half over the join.
  4. Lay on the baking sheet and cook for around 20 minutes. The biscuits should remain snowy-white, but the almond should turn a light golden brown.
  5. When cool, remove from the tray and store in an airtight tin.
Tags:
Malouf
Greg
Lucy
Moorish
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