Raybeh biscuits

Raybeh biscuits

By
From
New Middle Eastern Food
Makes
40
Photographer
Mark Roper

Ingredients

Quantity Ingredient
225g icing sugar
250g clarified butter or ghee
225g plain flour, sifted
75g self-raising flour, sifted
60g blanched almond halves

Method

  1. Preheat the oven to 145ºC. Line two baking trays with baking paper.
  2. Add the icing sugar to the liquid clarified butter, 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 dough into a fat little snake about the size of your middle finger, then join the ends to form a round. Press an almond half over the join. Lay them on the baking tray and cook for about 20 minutes. The biscuits should remain snowy white, but the almonds should turn a light golden brown. When cool, remove from the tray and store in an airtight tin.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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