Ghraybeh are delicate Syrian cookies made by kneading flour, butter, and powdered sugar. The short ingredient list makes the quality of the butter and proper mixing especially important. They bake quickly in an air fryer and are traditionally served with a single pistachio on top.
Mix the room-temperature butter with the powdered sugar until slightly fluffy. Gradually add the flour and mix until a crumbly dough forms.
Wrap the dough and chill it in the refrigerator for 15 minutes; chilled dough is less likely to crumble while shaping.
Take pieces weighing about 20 g each to make ten cookies. Roll them gently into rounded mounds and arrange with space between.
Bake the cookies at 160°C / 320°F for 10 minutes, until lightly golden; do not let them darken. If you do not have an air fryer, bake them in a preheated oven at the same temperature for 15 minutes.
Do not overwork the dough; extended kneading can melt the butter and keep the cookies from crumbling delicately. Allergen: Contains wheat (gluten) and milk and dairy products.
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