This essential water has been used in many traditional Mediterranean desserts but has found its way into many other cuisines. From Europe to Mexico, it flavours wedding cakes and cocktails, to curing stomach aches in small children; Orange Blossom Water is becoming widely used in everyday lives.
It is a traditional ingredient in Middle Eastern recipes such as Baklava, Knafeh and Ghraybeh. Medfoods offers Orange Blossom Water, imported straight from the Middle Eastern lands of Lebanon, providing best of the range flavour to meet your sweetful needs.
Teta’s favourite recipe to bake is “Ghraybeh” (Lebanese Butter Cookes). Teta says you can’t wrong with these flavoured cookies and are an essential recipe to bake weekly. Here’s Teta’s home-made Ghraybeh recipe;
- 125g of softened butter
- ¾ cups of Medfoods Icing Sugar, sifted
- 1⅓ cups of Medfoods Plain Flour, sifted
- 1 tsp of Medfoods Orange Blossom Water
- 30 pieces of Medfoods Whole Blanched Almonds
Method of preparation:
- Preheat the oven to 160°C or 140°C fan-forced. Line two baking trays with baking paper.
- With an electric mixer, beat butter, Medfoods Icing Sugar and Medfoods Orange Blossom Water in a bowl, until mixture is pale and creamy. Then add in sifted Medfoods Plain Flour and mix on lowest speed possible, until the whole mixture is combined.
- Roll mixture into balls (about 2 teaspoonfuls) and then place on lined trays, apart from each other. Press one Medfoods Whole Blanched Almond into each of the biscuits to flatten them slightly.
Bake the biscuits for about 20 minutes or until they are pale golden and cooked through. Then cool for 20 minutes.