Ghorayebah

🍪 Twenty small oval butter cookies with pale tops and lightly golden bases.

Ingredients

• 200 g wheat flour
• 100 g softened but unmelted unsalted butter
• 60 g icing sugar
• 1 medium egg
• 2 ml food-grade vanilla extract

Preparation

Line baking tray. Mix softened butter and icing sugar into smooth cream without melting butter.

Beat egg in clean bowl, add with vanilla then gradually flour; bring dough together without long kneading. Cover and refrigerate twenty minutes.

Preheat conventional oven 160 °C. Divide twenty similar pieces and shape small flat-bottomed ovals about eight millimetres thick.

Space on tray and bake fifteen to twenty minutes until bases lightly golden and dough cooked, tops still pale. Extend gently if test-cookie centre is doughy.

Rest five minutes on tray, then carefully move to rack and cool at least fifteen minutes more.

Serve two cookies per portion, ten portions total. No finishing sugar, cloves or nuts; no baking powder or bicarbonate.