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 | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 150 C, gas mark 2. Line two baking sheets with baking paper.
2
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.
3
Divide the dough into 20 balls and arrange on the baking sheets.
4
Flatten the balls slightly and press 4 cloves into each ball.
5
Bake for 10-15 minutes – the shortbreads shouldn’t change colour.
6
Allow to cool. Store in an airtight container for up to one week.
