When I was a child I loved the TV show “Young Talent Time”. Yes, the forerunner of the current show by the same name. I so admired these young stars and one particular performer really drew my attention. I wanted to be like her. I wanted to sing like her. I wanted her fluffy blonde hair framing my face -( not happening with my Italian heritage). When the shows’ performers toured the country, I was thrilled to attend the concert in my home town. But my “Focus of Admiration” let me down. The pressures of stardom at a young age had taken it’s toll and it was many years before she could emerge from that darkness. I was deeply disappointed!
This week I experienced the same thrill of meeting my idol as my sister and I reserved a place at a food writing workshop by the Queensland Writers Centre with the star attraction being Australia’s top food blogger, Lorraine Elliott of Not Quite Nigella! Yep, I felt the same twang of excitement as I had all those years ago. And guess what? I was absolutely not disappointed! Lorraine is as sweet as her fabulous blog! A genuinely warm person who gave unselfishly of her time and knowledge. I learnt so much in my short time in her company and hung on to her every word.
Like my meeting with Lorraine Elliott, I was not disappointed with my next recipe in my personal challenge of baking my way through A Baker’s Odyssey by Greg Patent – Graibi. This delicate cookie from Lebanon shatters as you bite then delicately melts away.
For this recipe you will need one cup of ghee which is clarified butter. Tubs of ghee can be purchase in my local supermarket but if you can’t, clarified butter can be made at home. Greg has all the details of this in his book or you could follow this method.
Try them – you won’t be disappointed!
Makes 30 cookies
1 cup ghee
1 cup confectioners’ sugar
1 teaspoon rose water or orange flower water
1/4 teaspoon salt
2 cups all purpose flour
Heat the oven to 300F/150C. Line baking trays with parchment paper.
Place ghee and confectioners’ sugar in the bowl of a stand mixer and beat with flat beater on low until combined. Increase speed and beat until fluffy and creamy.
On low speed beat in the rose water or orange flower water and salt. Gradually add in the flour and mix until mixture just combines. Don’t over beat.
Shape a rounded teaspoonful of dough into a tapered cylinder about 3 1/2 inches long. Bend into a crescent shape and place the cookies on the lined baking trays spacing them about an inch apart.
Bake cookies for 20 to 25 minutes. The cookies shouldn’t brown. All to cool on the baking tray for 5 minutes or so the remove to a wire cooling rack with a spatula.
Before serving dust lightly with confectioners’ sugar.
If you’ve had disappointments in life, don’t let that hold you back.
Embrace every opportunity that comes your way and soon disappointment will be a thing of the past.
If all else fails, bake more cookies and eat the lot!