Flour kurabiye

Flour kurabiye is a kind of Turkish cookie that is made from butter, sunflower oil, baking powder, and the namesake ingredient flour. Generally, vanilla powder is also added. Flour kurabiye is a variant of kurabiye.
Also known as Turkish Shortbread, they are traditionally served with Turkish tea. They are rolled into logs, sliced, and baked until just barely set.

Origin

The word "kurabiye" originates from the Persian term gulābiya, which was often flavored with rose water. The preparation and name were adapted by Ottoman cuisine, leading to widespread regional variations across Turkey and other areas of the former Ottoman Empire.
Flour kurabiye became associated with Turkish home baking traditions, sold in pastry shops, featured in holiday menus, tea times, and bakery displays, and have been cherished by Turkish grandmothers for ages. They remain very popular today.

Variations

There are several regional and modern variations of flour kurabiye.

Pistachio Flour Kurabiye

Ground pistachios are added to the dough for flavor and texture.

Savory Kurabiye

Also known as "Tuzlu Kurabiye." These are not made exactly the same way as flour kurabiye, but savory cookies with similar methods are popular in Turkish cuisine. Savory kurabiye are often flavored with vinegar and topped with sesame or nigella seeds.

Cultural context

Typically served alongside tea or Turkish coffee, during social gatherings, holidays, and family visits. It is also commonly seen in Turkish patisseries and is prepared in large batches due to its long shelf life when stored.