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Gluten Free Meals That Heal: Ghraybeh: A Shortbread Cookie - The Holistic Highway - Ayurveda

Ghraybeh: A Shortbread Cookie

This recipe takes the basic form of the classic shortbread cookie and adds nuts, spices, pistachios, peanuts, orange blossom water, rose water, cardamom, and saffron. This brings a more dynamic flavor with the added health benefits of the herbs.
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Ingredients
  

  • 2 cups almond or chickpea flour
  • ½ cup icing sugar
  • 1 cup ghee
  • 1 tsp dried rose petals
  • ½ tsp ground cardamom
  • 3 tbsp nettle leaves (dried)
  • 3 tbsp dried gotu kola
  • 1 handful dried rose petals and pistachios for topping

Instructions
 

  • Mix the ghee and icing sugar with a blender until well combined. Divide the mixture in half to make two batches of the ghraybeh
  • Add 1 cup of flour to one bowl and 1 cup of flour to another bowl
  • Powder all the herbs and sift in the rose petals, cardamom, and rose water into one bowl of flour, and sift the nettle and gotu kola leaves into the other bowl of flour. Separately mix the contents of each bowl
  • Add the ghee-icing sugar mixture into two bowls of flour in equal portions and mix each until you get a smooth, play-dough consistency and shape it into a ball
  • Cover the ball of shortbread with a plastic wrap and refrigerate for at least 15 minutes
  • Take out the shortbread dough, and roll out each batch to 12 (bite-sized) balls for a total of 24
  • Flatten the top of each ball slightly and place them apart, on a baking sheet lined with parchment paper
  • Insert 1 pistachio or 1 almond in the center of each dough, pressing gently, and add some rose petals to the center of the thumbprint
  • Bake on the middle rack for 15-20 minutes.
  • Let the cookies cool completely before handling them as they could break easily. You can enjoy these as is or with a side of honey for a perfect tea-time holiday treat.
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