Today while drafting this post....I noticed there are no cookie recipes in my blog....I really wonder this....It is my pleasure to have share with you a cookie recipe from my dear friend Jehanne of The Cooking Doctor, who needs no introduction to my regular readers....Jehanne, sweet and simple buddy from Singapore is a cardiac doctor by profession and a passionate food blogger who blogs, photographs, writes for BBC magazine, conducts cooking demos, writes cookbooks and in the recent time she has come up with a range of cooking/baking ware under her own label....Today she has bought cookies for us...which make perfect homemade Edible Eid gifts for your loved ones....Do read out....
It was through Ramadhan’s Joy From Fasting To Feasting event, perhaps a good few years ago that I came to know Lubna. A hyderabadi true blood who is passionate about her food, with Mughlai influence and an expert in microwave baking. We share few common traits, including having a daughter of similar age. I love reading her chronicles, gawk on her gorgeous photography and most importantly her recipes are authentic and delicious.
Today I bring her some cookies for the great Ramadhan event that is going stronger by the year, check out what other bloggers bring to her platter day in
day out, talk about the high stamina of blogging in this challenging month!
Last year I shared my Turkish pide recipe for Lubna, and this year, Almond Ghoraybah cookies. You may wonder why cookies? The last leg of Ramadhan for us Malaysians are always enriched with late night baking, and getting ready for the Eid festivities. In a nutshell. there are 2 Eids that Muslims celebrate, the Eid ul Fitr which is right after Ramadhan and another is Eid ul Bakr, which is during the Hajj ( pilgrimage) season. I am aware that in some countries the Eid ul Bakr is celebrated with more gusto than Fitr, but in my part of the world, the preparation for Eid ul Fitr start during Ramadhan itself. It is a victory after fasting for a month, and it is also the time to open doors, literally to guests of all religions, to come and celebrate.
This Ramadhan, I in fact baked these almond cookies during the first day of the fasting. Baking is therapeutic for me, and I love the end results of delicious, moreish cookies that I can give to my family, neighbours and friends. These cookies are slightly different than the traditional Moroccan Ghoraybah cookies, in the way that I dip them into icing sugar just before baking. This method produces crinkle effect and also lightly sweetened, perfect with the crunchy almonds.
We will have jars of these for relatives and guests who join us for Iftar gatherings and Syawal ( Eid ul Fitr), so I hope with me sharing the recipe here will encourage all of you to make them for your family too!
Thank you Lubna for the invite to grace your gorgeous website, with my humble offering. May you and family have a blessed Ramadhan and Eid!
Almond Ghoraybah Cookies
- 1 cup Butter
- ¾ cup castor sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup coarse almond meal / ground almond
- 2 cups plain Flour
- 50g toasted Almonds for garnish, halved
- 2 tbsp Icing sugar
- ½ tsp Salt
- Preheat the oven to 170C.
- Cream the butter and sugar until pale and fluffy.
- Add in the egg and vanilla.
- In a bowl combine the ground almond, plain flour and salt.
- Add into the batter and combine to form soft dough.
- Roll small gold balls size cookie dough and dip into the icing sugar.
- Lightly flatten the cookie dough and place on silicone baking mat or greased cookie sheet.
- Place a halved almond in the centre of each cookie.
- Bake for 18 minutes until the edges are golden.
- Keep the cookies in airtight container for up to 4 weeks.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VII.