Saida Sanioura, Pale Lebanese Ghee Shortbread

What you need

• 250 g (1 1/4 cups) ghee, soft but not melted
• 250 g (2 cups) powdered sugar
• 500 g (4 cups) all-purpose flour

Method

Restated from the original video

1. 1

   In a large bowl, mix the ghee and sugar with a spatula until smooth and evenly combined.

2. 2

   Add the flour in three or four batches, rubbing it in with your fingertips. The mixture is sandy to begin with; knead on and it turns into a soft, smooth dough.

3. 3

   Cover and chill for at least 30 min; it can wait overnight. Cold dough keeps its shape in the oven.

4. 4

   Heat the oven to 160 °C (325 °F) with a rack in the middle, and line two baking sheets with parchment.

5. 5

   Knead the chilled dough briefly, then divide it into pieces of about 30 g (1 oz) each.

6. 6

   Roll each piece smooth between your palms, flatten it gently to about 2 cm (3/4 in) thick and pinch the edges into a diamond shape.

7. 7

   Arrange on the sheets with space between them.

8. 8

   Bake for 12-15 min, turning the sheet halfway. The tops must stay white; turn one over to check that the base is only just golden.

9. 9

   Leave the cookies on the sheet until completely cold before moving them, as they crumble when warm. Store airtight.

Imported from hadiaslebanesecuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.