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Recipe

Graybeh: Middle-Eastern shortbread biscuits with pistachio and rosewater

Prep time: 
15
Cook time: 
9
Skill level: 
Medium
Serves: 
Approximately 24 biscuits
A plate of round shortbread biscuits topped with pistachio, on a table with a plant, cup of tea and pistachios.

These moreish biscuits are the perfect afternoon treat and a great option for festive baking. (ABC News: Lina Jebeile)

Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind the Instagram account @TheLebanesePlate, where she showcases her work and her love for Lebanese cuisine.

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These pistachio and rosewater flavoured biscuits are one of my favourite Middle Eastern treats.

They combine the rich, buttery texture of traditional shortbread with the subtle floral notes of rosewater and the delightful crunch of crushed pistachios.

Enjoy them for afternoon tea or as a dessert. They're simple to make and keep for a couple of weeks, making them the perfect edible gifts too!

A plate of chopped butter, bowls of flour and icing sugar, plus whole and crushed pistachios, ingredients to make shortbread.

Liven up a shortbread base with a hint of rosewater and bright pistachios. (ABC News: Lina Jebeile)

Tips:

  • Make sure your butter is softened but not melted. This will help in achieving the right texture for creaming with the icing sugar.
  • Sift the plain flour and icing sugar before using them. This will prevent lumps and ensure a smooth dough.
  • Adjust the quantity of rosewater according to your preference.
  • Crush the pistachios finely for a smoother texture in the biscuit
  • Create a nut-free version without the pistachios. 
A woman's hand presses pistachio nuts into round shortbread biscuit dough, before they're baked.

Keep a close eye on the biscuits as they bake as you want them golden but not too brown. (ABC News: Lina Jebeile)

Graybeh: Middle-Eastern shortbread biscuits with pistachio and rosewater

Prep time: 
15
Cook time: 
9
Skill level: 
Medium
Serves: 
Approximately 24 biscuits

Ingredients

Method

  1. Preheat oven to 200ºC and line a baking tray with non-stick baking paper.
  2. Cream the butter and icing sugar together using an electric mixer or by hand using a wooden spoon until light and fluffy.
  3. Gradually add the flour to the mixture, mixing well after each addition.
  4. Once the mixture starts to come together, add the crushed pistachios and then the rosewater. Use your hands to bring the ingredients together into a soft dough. If the dough feels too dry, you can add a small amount of milk (a teaspoon at a time) until it comes together. 
  5. Take a teaspoon of the dough and mould it into an oval or round shape. Place the shaped dough on the prepared baking tray about 2cm apart. If using whole pistachios, break each nut in half and push one half gently into the top of each cookie. See image above.
  6. Bake in the preheated oven for approximately 9 minutes or until just golden in colour. Keep a close eye while they are baking. They should be just golden and not overly brown.
  7. Allow biscuits to cool slightly on the tray before transferring them to a cooling rack to cool completely.
  8. Store the biscuits in an airtight container for up to 3 weeks if not eaten within the first day. Option to drizzle cooled biscuits with melted chocolate for a decorative touch.
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