Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Ghoraybah

Middle Eastern 15 Mins Prep · 15 Mins Cook

Preheat the oven to 150 C, gas mark 2. Line two baking sheets with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the icing sugar, ghee and vanilla extract (or almond extract) until creamy – approx. 5 minutes. Add the baking powder, flour and milk (or water) until it forms a soft dough.
Divide the dough into 20 balls and arrange on the baking sheets.
Flatten the balls slightly and press 4 cloves into each ball.
Bake for 10-15 minutes – the shortbreads shouldn’t change colour.
Allow to cool. Store in an airtight container for up to one week.