About a month ago, my husband Theo was on a short business trip to Cairo, Egypt. As he was very busy with work, he couldn’t get his nose out and breathe Egyptian air (let alone see the pyramids). He managed to send me a picture of his breakfast plate at the hotel, which was not much like breakfast, but rather a bunch of sweet culinary temptations such as baklavas, cakes and other more unfamiliar calorie bombs. Of course, I made him to ask about the names and the recipe of these sweets. Instead, he returned with an English-language cookbook “Egyptian cooking”.
Here is the first cooked recipe from it. In Egypt, they are made in the form of these cute little cones that are baked at a very low temperature and remain white, even after they are taken out of the oven. After that I saw French and Tunisian recipes for them in other shapes, like fingers with light slits on top. But all of them, in almost the same proportions, contain only three products – butter, sugar and flour.
They are very similar to the taste with our butter cookies, which used to be sold at the pastry shops. Maybe there are still some now, but I don’t believe it.
Here is the recipe for those delicious Egyptian temptations that most unexpectedly brought me back to childhood.
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Put the butter in a blender, cut it into cubes.
Add the icing sugar.
Blend until a homogeneous mixture is obtained.
Gradually add the flour. Blend again. If you want, you can pour the butter and sugar mixture into a bowl and add the flour gradually, mixing everything with your hands.
For an untested recipe, I approached it fairly confidently and I added all the flour. Nice butter crumbs were obtained. 🙂 But the mixture didn't want to be put together. So I added 1-2 tablespoons of milk. So my advice in this case is:
1. Pour the butter and sugar mixture into a bowl and add the flour in portions to achieve a nice consistency of a workable dough.
2. If the same thing happens to you as it was with me and the mixture stands in crumbs and cannot be put together, add 1 tbsp. of milk and knead the mixture. If it is not enough, add another spoon until the mixture is put together as a dough. You hardly need to add more than 3 tbsp. of milk.
This is the mixture I got after I added the milk.
From the dough, form cones that are about 6 cm in base. Put them on a baking tray covered with parchment paper. You will get about 20 cookies.
Bake the cookies in a preheated oven at 180 degrees for about 20-25 minutes. Keep in mind that they should not turn brown but remain white. All they have to do is harden.
Here are the ready Ghribiyet butter cookies. Very tasty and durable! Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the butter in a blender, cut it into cubes.
Add the icing sugar.
Blend until a homogeneous mixture is obtained.
Gradually add the flour. Blend again. If you want, you can pour the butter and sugar mixture into a bowl and add the flour gradually, mixing everything with your hands.
For an untested recipe, I approached it fairly confidently and I added all the flour. Nice butter crumbs were obtained. 🙂 But the mixture didn't want to be put together. So I added 1-2 tablespoons of milk. So my advice in this case is:
1. Pour the butter and sugar mixture into a bowl and add the flour in portions to achieve a nice consistency of a workable dough.
2. If the same thing happens to you as it was with me and the mixture stands in crumbs and cannot be put together, add 1 tbsp. of milk and knead the mixture. If it is not enough, add another spoon until the mixture is put together as a dough. You hardly need to add more than 3 tbsp. of milk.
This is the mixture I got after I added the milk.
From the dough, form cones that are about 6 cm in base. Put them on a baking tray covered with parchment paper. You will get about 20 cookies.
Bake the cookies in a preheated oven at 180 degrees for about 20-25 minutes. Keep in mind that they should not turn brown but remain white. All they have to do is harden.
Here are the ready Ghribiyet butter cookies. Very tasty and durable! Enjoy! 🙂
