Ingredients
2 cups (4 sticks) unsalted butter
1 1/4 cups superfine sugar
4 cups all-purpose flour
Blanched almonds or pistachio nuts to decorate
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Cream the butter and beat it until it becomes white. Add the sugar, beating constantly for about 5 minutes, until it is a smooth cream. Add flour gradually, working it in by hand. Although no liquid is added, this makes a very soft dough. If the dough is too soft, add a little more flour. Take walnut-sized lumps, roll them into balls, and flatten them slightly. Place them on a baking sheet a little apart from each other, as they spread slightly. Stick a blanched almond or pistachio on top of each one. Bake in a 325F oven for 2030 minutes. Do not let the ghorayebah overcook. They must remain very white: they taste quite different if they are even slightly brown. Let them cool before you try to move them. An exquisite variation is to replace 1/2 cup of the flour with 1/2 cup ground hazelnuts. You can flavor the dough with a grating of nutmeg, or 12 teaspoons of cinnamon or ground cardamom. Another traditional shape for ghorayebah is little bracelets. Roll the dough into 4-inch-long sausage shapes about 1/2 inch thick, and bring the ends together to make bracelets. Decorate with split almonds or pistachios.