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22 November 2013

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

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Persian Rice Flour Cookies




Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:
  1. Canola oil or melted ghee- 1/3 cup( see notes)
  2. Sugar-2/3 cup
  3. Eggs- 2 small
  4. Rose water- 2 tbsp
  5. Rice flour- 2 and 1/4 cup
  6. Baking powder-1/4 tsp
  7. Cardamom powder-3/4 tsp
  8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)
Instructions:



  • In a mixing bowl combine together oil/melted ghee and sugar.
  • Add the eggs and mix well using a spatula.Add rose water and mix well.
  • Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.
  • Refrigerate the dough for at least 20 minutes.
  • Preheat oven to 180 Deg C.Line a baking tray with parchment paper.
  • Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.
  • Sprinkle the ground pistachios /poppy seeds on top.
  • Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.
  • Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.


  • Notes:
    • For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.



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