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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Razon Gazi
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
Jeyline Jessy
[email protected]I followed the recipe exactly, but my cookies didn't turn out as expected. They were too soft and didn't have the right texture.
Southern Guide
[email protected]These cookies were a bit of a disappointment. They were dry and crumbly, and the flavor was bland.
Aakas Aakas
[email protected]I wasn't sure how these cookies would turn out, but I'm so glad I tried them! They're delicious and I'll definitely be making them again.
King Mukadir
[email protected]These cookies were so easy to make and they turned out so well! I'm definitely going to be making them again.
Asiya Jamil
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect balance of sweet and savory.
bdallsimtips
[email protected]These cookies are amazing! I made them for a party and they were a huge hit. Everyone loved them.
Abdi Fataax
[email protected]The cookies were a bit too sweet for my taste, but otherwise they were delicious. I'll try reducing the amount of sugar next time.
Journee Cally
[email protected]I followed the recipe exactly and the cookies turned out great! They were easy to make and didn't take long at all. I'm so glad I tried this recipe.
l love you
[email protected]These Persian rice cookies were a delightful treat! The texture was perfect - crispy on the outside and soft and chewy on the inside. The flavor was also spot-on, with a subtle sweetness and a hint of cardamom. I'll definitely be making these again.