Rice Flour Cookies

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Naan Berenji

rice flour cookies

Semi-sweet rice flour cookies made with butter, flavoured with rosewater and decorated with poppyseeds.

Soft and delicious cookies that melt in your mouth fresh out of the oven. After cookies cool, they will be crumbly. Traditionally made for Nowruz (Persian New Year).

Poppy seeds are rich in calcium, potassium, phosphorus, and magnesium. They are also high levels of vitamin B, folic acid, thiamin, and riboflavin.


Ingredients

  1. Rice flour - 4 cups
  2. Egg large - 1 (well beaten)
  3. Sugar (powdered) - 1 cup
  4. Cardamom - 2 tsp
  5. Baking powder - 1 tsp
  6. Butter unsalted - 1 lb.
  7. Rose water - 2 Tbs
  8. Poppyseeds - decoration

Directions

  1. Preheat oven to high, around 350°C.
  2. Place butter in a bowl and beat with spatula until butter is creamy, then little by little add rice flour with a spoon.
  3. Add sugar, ground cardamom, baking powder, rose water and blend ingredients together thoroughly.
  4. Crack egg in a small bowl and beat with a fork for a few minutes.
  5. Add beaten egg to mixture and blend thoroughly.
  6. Refrigerate the dough for at least 20 minutes.
  7. Roll dough into small balls and place on lightly greased cookie sheet.
  8. Place fingertip on each cookie ball and press to create small indentation.
  9. Sprinkle poppy-seeds inside indentation.
  10. Bake cookie dough for 15 to 20 minutes until light golden brown.
  11. Remove cookies with spatula to avoid crumbling and set aside to cool.
  12. Tastes great with hot tea.

Notes

  1. Learn how to make Persian style chai aka hot tea.

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