Ghraibi (Butter Cookies)

I was craving dessert tonight and wanted something that could easily be shared with friends, so I made these simple cookies. They're delicious and very easy to make. The flavours balance each other perfectly. The rose water is present without being overwhelming. I like them a lot.

Ghraibi

Slightly adapted from Our Syria by Itab Azzam and Dina Mousawi

Ingredients

• 75g unsalted butter
• 75g icing (powdered/confectioners') sugar
• 1 tsp. rose water
• 1 tsp. vanilla extract
• 150g all-purpose flour
• 1 egg white
• 1 Tbsp. neutral oil
• 15-20 shelled pistachios

Directions

1. Warm the butter until very soft and beginning to melt.
2. Sift in the icing sugar and beat with a wooden spoon until fully incorporated. It may seem dry at first, but if you keep stirring it will form a smooth, buttery paste.
3. Stir in rose water and vanilla.
4. Mix in the flour, egg white, and oil.
5. Knead for a few minutes, adding a little more oil if the dough is too dry.
6. Cover and chill for 30 minutes.
7. Preheat oven to 180°C (350°F).
8. Shape the dough into several small balls and place on a lined baking sheet. You should get 15-20 in all.
9. Slightly flatten the balls and press a pistachio into the top of each one.
10. Bake at 180°C (350°F) for 12-13 minutes. The cookies should still be pale and very nearly the same colour after baking as before.
11. Best enjoyed fresh!

This is another untested recipe. I didn't want to wait for the kulfi to set in the freezer, so I just got a bit of store-bought kulfi for topping the cupcakes. I've included this recipe for anyone who wants to give it a go, but I haven't actually tried it yet.

Pistachio Kulfi

From C&C Cakery

Ingredients

• 1L whole (3.25%) milk
• 1/2 c. sugar
• 3-4 Tbsp. unsalted pistachios, crushed
• 1/2 c. heavy (35%) cream
• 1 Tbsp. rosewater
• 1/4 tsp. cardamom seeds (from green pods), ground

Directions

1. Bring milk to a boil and cook until reduced to ~750mL (~25 minutes).
2. In a heatproof bowl, add ~1/4 c. of the hot milk to the sugar and stir until smooth.
3. Pour sugar mixture into the pot with the rest of the milk and cook until thick and creamy.
4. Add pistachios and cook for another minute or two.
5. Remove from heat and allow to cool.
6. Whip the cream until thickened but not stiff.
7. Mix cream, rosewater, and cardamom into the milk.
8. Pour mixture into molds (popsicle molds should work) and freeze for 8-10 hours.