Best Shortbread Rings Ghraybeh Recipes

SHORTBREAD

Shortbread image

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Provided by Norita Solt

Categories World Cuisine Recipes European UK and Ireland English

Yield 6

Number Of Ingredients 4

Ingredients

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g

SHORTBREAD RINGS (GH'RAYBEH)

Shortbread Rings (Gh'raybeh) image

Categories Cookies Dairy Nut Dessert Bake Ramadan Almond Pistachio Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 34 cookies

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup confectioners sugar
1 stick unsalted butter, softened
1/2 cup vegetable shortening
1/2 teaspoon ground cardamom
1/2 teaspoon rose water, or to taste
1/2 teaspoon orange-flower water, or to taste
34 whole blanched almonds or shelled natural pistachios (1/4 cup)

Steps:

Preheat oven to 300°F.
Beat together flour, sugar, butter, shortening, cardamom, rose water, and orange-flower water in a bowl with an electric mixer on low speed until a smooth dough forms.
Roll dough into walnut-size balls, then roll each ball into a 5-inch rope. Form each rope into a 2-inch circle, overlapping ends slightly. Press a nut into each cookie at overlap.
Arrange cookies, 1 inch apart, on 2 ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch but still white, 20 to 22 minutes total. Transfer cookies to a rack to cool.