Egyptian Eid butter cookies “El ghorayeba”

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That would be a special night, the last night in Ramadan when every mom starts to prepare the dough for different types of cookies and put them in so many dark trays. Many years ago, we used to walk to the bakery “el forn” to bake the cookies for us since the trays were huge and the ovens at homes during that time was not big enough to fit all this.

Now, things have changed a bit, many of us buy ready made cookies or bake a little bit at home. However, this is not the same like staying up all night and when the house is covered with flour all over to make those cookies and share with all the neighbours and families. I am planning inshaallah this year to revive that memory but I will bake them at home 🙂 I will get the kids to shape their own cookies and decorate them inshaallah. We bake all this at night and the reason is the day after Ramadan is the Eid and these cookies will be the breakfast. For me, those cookies are breakfast, lunch and dinner for few days. Of course, we can bake them earlier but it is special when you are up all night doing this and kids are running crazy eating the raw dough.

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The most famous cookies for Eid are:

  • Kahk
  • Ghorayeba
  • Baskoot nashader

I will share with you the recipe of my favorite cookie and that is the ghorayeba. It has a special texture, it is so soft that melts in your mouth. Yet, it is thick that would make you need to drink something with it to swallow it. It is awesome and weird!

Ingredients
1 cup purified butter at room temperature
1 cup powdered sugar
2 cup sifted white flour
3 tbsp powdered milk (nedo)
Pinch of salt 

Mix the flour, powdered milk and pinch of salt together in a bowl.
Beat the butter in your kitchen machine until white and fluffy. It takes about 10 mins.
Add the powdered sugar and keep beating for 5 more minutes or until white and fluffy.
Add the flour slowly.
Mix until the dough is formed.
Wrap the dough in wax paper and put in fridge for 10 minutes.

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Shape the small balls in tray with wax paper on it. Press each ball in the middle lightly. You can put a pistachio or almond in the middle.

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Bake from 13 to 15 mins max at 295 degrees F. This is very important not to bake it for too long to keep the texture soft. Just few minutes like this should be enough!

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You can store it in a plastic box and cover it well.

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