Small & Crunchy Baked Butter and Sugar Balls) is one of the favourite recipes for all people, moreover, there are many tricks for its recipe and preparation. Therefore, food blogger Andaleeb Zohdy presents today, the Brown Butter Ghoriba recipe with all its tricks from her perspective and experience.
Zohdy asserted that making Ghoriba with brown butter is recommended as it results impressive taste.
Regarding preparing the brown butter, Beurre Noisette or Egyptian morta, the brown butter resulted from the process of melting butter on very low heat until steaming all the butter’s liquids from milk and fats after placing the ghee from the pan, and all that’s left is the leftover milk solids.
Keep the milk solids on heat until their colour turned from white or yellow to brown. Its taste is incredible and this brown butter will enrich the taste of the Ghoriba, especially for those who like the brown butter.
316 Gram (1 ½ Cup of Brown Butter)
117 Gram ( ¾ Cup) of Sugar
The Yolk of an Egg
½ Teaspoon of Salt
420 Gram (3 ¼ Cups) of Five Stars White Flour for Biscuits and Cookies (Kahk)
First off, blend the butter with sugar together until reaching a crunchy and spongy texture and the dough colour becomes lighter.
Next, add the yolk of the egg which enriches the taste of the cookies, therefore, the yolk should have the same temperature in the kitchen to keep the dough balanced, after that, add the white flour.
After reaching the balanced texture of the Ghoriba, start shaping the dough as same-sized balls, I make each one weighs 15 gram.
Place the balls of the dough in the 160° degrees oven for 10 minutes, and make sure that the pieces of the Ghoriba still keep their light colour.
After that turn off the oven and place the baking trays on the kitchen table, don’t move any piece of Ghoriba when it is hot, just leave them until they became cooler, and earn the temperature of the kitchen.
Move them to the serving trays, and enjoy the taste.
And, Bon Appetite
Contributed by: Rana Atef