Middle Eastern
15 mins Prep · 15 mins Cook

Ghoraybah taste better a day (or even longer) after baking as they absorb flavour from the cloves. If you’d prefer, swap the cloves for whole almonds

Created by Spinneys
Prep time 15 minutes
Cook time 15 minutes
Serves Makes 20
Cuisine Middle Eastern
Special Occasion Ramadan
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 155
Fat 8.2g
Saturates 4.4g
Protein 1.8g
Carbs 21g
Sugars 6.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Preheat the oven to 150 C, gas mark 2. Line two baking sheets with baking paper.


In the bowl of a stand mixer fitted with the paddle attachment, cream the icing sugar, ghee and vanilla extract (or almond extract) until creamy – approx. 5 minutes. Add the baking powder, flour and milk (or water) until it forms a soft dough.


Divide the dough into 20 balls and arrange on the baking sheets.


Flatten the balls slightly and press 4 cloves into each ball.


Bake for 10-15 minutes – the shortbreads shouldn’t change colour.


Allow to cool. Store in an airtight container for up to one week.