Gurabiye, made from nothing more than flour, butter and icing sugar, is the melt-in-the-mouth plain cookie of Syrian baking. Do not be fooled by the short ingredient list — the quality of the butter and the kneading technique decide the result. It bakes quickly in the air fryer, and topping each one with a single pistachio before baking is a traditional touch.
Knead the room-temperature butter with the icing sugar until it lightens slightly, then work in the flour a little at a time until the dough just holds together.
Wrap the dough in cling film and chill for fifteen minutes; cold dough holds its shape better when handled.
Pinch off ten pieces of about twenty grams each and lightly roll into a rounded dome shape, spacing them apart.
Bake the cookies at 160°C for ten minutes, until just barely golden; do not let them take on too much colour. If you do not have an air fryer, bake them in a preheated oven at the same temperature for fifteen minutes.
Do not overwork the dough — kneading it too long melts the butter and the cookies lose their crumbly bite. Allergens: contains wheat (gluten), milk and dairy.
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