PERSIAN RICE COOKIES (NAAN BERENJI)
Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.
Provided by UmmBinat
Categories Dessert
Time 57m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the canola oil and white sugar.
- Beat eggs and add along with the rose water to the sugar mixture.
- Add the white rice flour, baking powder and cardamom and blend into a thick dough.
- Refrigerate for at least 20 minutes.
- Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
- Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
- Sprinkle the ground pistachios on top or poppy seeds if using.
- Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
- Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
- Store in an airtight container until serving.
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elwood olliver-weir
[email protected]These cookies are delicious! I love the unique flavor and texture.
Rasal Sarder
[email protected]I've made these cookies several times now, and they're always a hit. They're the perfect treat for any occasion.
Adan Adan
[email protected]These cookies are a little too sweet for my taste, but they're still pretty good.
Jonathan Baez
[email protected]I'm not a big fan of Persian food, but these cookies were surprisingly good. I'll definitely be making them again.
Hasan Saykat
[email protected]These cookies are so easy to make, and they're always a hit with my family and friends.
Ahomed Niloy
[email protected]I love the nutty flavor of these cookies. They're a great way to use up leftover rice.
Jimmy Kimutai
[email protected]These cookies are the perfect afternoon snack. They're sweet, but not too sweet, and they have a nice chewy texture.
Otaru Daniel
[email protected]I'm so glad I tried this recipe! These cookies are amazing.
Mafu Mochesane
[email protected]These cookies are delicious! I love the combination of flavors and textures.
Akhtar Khan
[email protected]I followed the recipe exactly, but my cookies turned out too crumbly. I'm not sure what I did wrong.
Triston Morris
[email protected]These cookies were a little too dry for my taste, but the flavor was good.
Ebuka Ejindu
[email protected]I'm not a big fan of rice, but I really enjoyed these cookies. They're not too sweet and they have a nice chewy texture.
Afghanistan Afghan
[email protected]These cookies are so easy to make, and they're so delicious! I love the nutty flavor of the rice flour.
John Nyakundi
[email protected]I've never had Persian rice cookies before, but these were amazing! The flavor is unique and the texture is perfect.
Diego Kayuna
[email protected]These cookies were a hit at my party! They're so easy to make and they taste delicious. I'll definitely be making them again.