Ghraybeh is Jordan's traditional melt-in-the-mouth cookie, using almost nothing but butter and flour. Not overworking the dough is the secret to keeping the cookie's characteristic crumbly texture.
Beat the room-temperature butter with the icing sugar until pale, smooth and soft.
Add the flour a little at a time, folding gently with a spatula, just until it comes together into a soft dough.
Shape small balls from the dough, flatten slightly and press the crushed pistachio on top.
Arrange the cookies in the air-fryer basket with space between them and cook until the base is lightly set, without letting the colour darken much.
Don't overwork the dough once the flour is added; developing gluten makes the cookie tough and it loses its melt-in-the-mouth texture. Allergens: contains wheat (gluten), milk and dairy (butter) and tree nuts (pistachio).
İkinci denemede unu tek seferde değil üç kere azar azar eklediğimde hamur çok daha yumuşak kaldı ve kurabiyeler ağızda gerçekten dağıldı. Antep fıstığını kabaca kırıp üzerine bastırdım, hem görünüş hem çıtırlık için iyi oldu.
Hamuru gerekenden fazla yoğurdum, kurabiyeler sert ve yoğun çıktı; olması gereken ağızda dağılan kıvamı hiç yakalayamadım. Airfryer'da 15 dakika yetmedi, 20 dakika sürdü ama yine de içi hafif hamur kaldı.
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