These Lebanese Butter Biscuits are deliciously sweet and crumbly and their melt-in-your-mouth texture makes them extremely moreish. They're easy to make, and all ingredients are readily available.
In Lebanon, Ghraybes are often made for special occasions, such as weddings, Eid and Christmas. Perfect with tea and coffee, they're also a popular gift throughout the year.
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The Recipe
Ghraybes are believed to have originated in Lebanon or the surrounding region many centuries ago. The basic recipe has been passed down through generations and has evolved over time, and this version is the one my Lebanese Australian mother-in-law, Faye, taught me.
It's a recipe that holds a very special place in my heart and the hearts of my family members. Faye ("Tayta" to my kids) would make these often – like nearly every week – and we all loved them.
Now that she's gone, these delicious little biscuits are filled with more than sweetness. They're packed with beautiful memories of a vibrant, warm, fun and loving lady. I spent a lot of time in the kitchen with Faye, and she loved teaching me all about Lebanese food and culture. You might also like her Parsley Fritters recipe.
Ingredient notes
To make these lovely Lebanese cookies you'll need:
- ghee (clarified butter)
- icing sugar
- caster sugar (superfine sugar)
- plain flour (all purpose flour)
- baking powder
If desired, you can also add an almond, pistachio or other nut to the top of the biscuit.
The ingredient quantities are in the recipe card at the end of this post.
What is ghee?
Actually, the reason I haven't shared this recipe earlier is because of this ingredient – ghee, also known as clarified butter. It used to be a little hard to find outside of Middle Eastern or Indian stores. However, now most supermarkets also stock it.
Ghee is made by simmering butter until the milk solids separate from the butterfat, which is then strained to create a clear golden liquid. It has a nutty, rich, and slightly sweet flavour. With a high smoke point, it is often used for frying and sautéing as well as in baked goods and desserts.
Ghee is usually sold in a tin, as pictured below, though I have also seen it in a plastic container with a screw top lid.
There's also the option of making your own ghee from unsalted butter.
How to make Lebanese Butter Biscuits
Prepping
TIP: Ghee is generally stored in the fridge once opened. If it's in the fridge, ideally you should take the ghee out of the fridge about an hour in advance as it will be easier to scoop out of the tin.
When you're ready to start the Lebanese Butter Cookies recipe, line two baking trays with baking paper and pre-heat the oven to 160 degrees celsius.
Mixing
Beat the ghee in a stand mixer for about 10 minutes or until it is light and fluffy. Once you've achieved the light and fluffy stage with the ghee, you won't be using your stand mixer again. Grab your spatula instead.
Stir in icing sugar and caster sugar with a spatula – making sure you've sifted the icing sugar to remove any lumps.
Next, sift the flour and baking powder together and then stir into the mixture with a spatula until combined and dough holds together.
Rolling
Roll tablespoons of mixture into balls with your hands. If the mixture is too sticky, put a little flour onto your hands and try again. If it's still too sticky, add a little extra flour to the mixture.
Place the balls of mixture onto the baking tray at least 3cm apart.
Use two fingers to flatten the balls a little.
Add a nut to the top of some or all of the biscuits, if desired.
Baking
Bake for 20 minutes.
TIP: Note that the cookies won't change colour much during the cooking process.
Allow to cool on trays.
Ensure the biscuits are absolutely cooled before transferring to an airtight container. If still the tiniest bit warm, they will be quite delicate and soft, and easily damaged.
Variation ideas
My mother-in-law would substitute a sweetener such as Splenda for the sugar, to make sugar-free Lebanese Ghyrabes.
She would also sometimes add a little aniseed spice with the flour. I personally love them just as they are, but you could also experiment with adding rosewater, cardamom, cinnamon or other flavours.
Recipe FAQs
They should last up to 2 weeks stored in an airtight container – but I bet they'll disappear long before that!
No. They won't be the same. Use ghee.
My mother-in-law made them with a little SR flour (which contains baking powder) and plain flour combined, so I of course make them that way. I actually like the texture more when the baking powder is added.
More beautiful biscuits
Check out these other biscuits recipes in the collection:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Lebanese Butter Cookies (Ghraybe)
Equipment
- 2 baking trays
Ingredients
- 1 cup ghee (clarified butter) (225 grams)
- ½ cup icing sugar, sifted (confectioners/powdered sugar)
- ½ cup caster sugar (superfine sugar)
- 2 cups plain flour (all purpose flour)
- ½ teaspoon baking powder
- small handful flaked or blanched almonds, pistachios or other nuts
Instructions
- Line baking trays with baking paper and pre-heat oven to 160 degrees celsius.
- Beat ghee in a stand mixer for 10 minutes or until it is light and fluffy.
- Stir in icing sugar and caster sugar with a spatula.
- Sift flour and baking powder together and then stir into the mixture with a spatula until combined and dough holds together.
- Roll tablespoons of mixture into balls with your hands. If the mixture is too sticky, put a little flour onto your hands and try again. If it's still too sticky, add a little extra flour to the mixture.
- Place balls of mixture onto the baking tray at least 3cm apart. Use two fingers to flatten the balls a little.
- Add a nut to the top of some or all of the biscuits, if desired
- Bake for 20 minutes.
- Allow to cool on trays.
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