Persian Rice Cookies (Naan-e Berenji)
These crumbly rice flour cookies are made for Nowrooz celebration in my country. And one of the most traditional cookies in the Persian culture.
Rice flour and rose water, come together in these uniquely textured special-occasion cookies. I am really excited to share this recipe with you guys.
- 50g icing sugar
- 60g butter
- 1/2 large egg
- 2 Tbsp rose water
- 125g rice flour
- ½ tsp cardamoms powder
- Poppy seeds
- Cream the butter and sugar until pale and fluffy. This will take 3-5 minutes.
- Add egg, beating well. The batter will turn from rather runny to quite thick, like icing.
- Add in the rose water.
- Fold in the flour and cardamom. The batter will still be fairly soft. Cover and set aside in room temperature for overnight, to help the flavors to mingle. When you’re ready to bake, preheat the oven to 160˚C.
- Using your hands, form little balls with the dough, press them slightly and place on the baking sheet, giving an inch between each cookie.
- Using a table knife or cookie cutter, form deep little patterns on each cookie. Sprinkle some poppy seeds in the middle of each cookie. Be careful not to cut in too far or the cookies will split when you bake.
- Top with a little poppy seeds, then bake for approx. 10-15 minutes until still not browned but they look drier. Allow to cool before serving