Name: Persian Rice Cookies recipe by Femina Shiraz at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Rice flour 1 and 1/2 cups; Powdered sugar 1 cup; Vegetable oil 150 ml; egg yolk 1; Rose essence 1/4 tsp; salt 1/4 tsp; Poppy seeds 1/2 tsp

ABOUT Persian Rice Cookies RECIPE

These gluten free cookies are inspired from the famous Naan Berenji that belongs to Persian cuisine. However I have made few changes in flavor by adding the rose essence. These cookies are super delicate and light in texture that gives an almost melt in the mouth experience.

Ingredients Serving: 4

Rice flour 1 and 1/2 cups
Powdered sugar 1 cup
Vegetable oil 150 ml
egg yolk 1
Rose essence 1/4 tsp
salt 1/4 tsp
Poppy seeds 1/2 tsp

Instructions

Combine rice flour, sugar, and salt in a large bowl.
Add rose essence and oil and stir until well mixed. (Knead with your hands).
Beat the egg yolk in a separate bowl.
Stir in egg yolk to the rice flour mixture.
Keep the batter in a refrigerator for 30 minutes.
Take a small ball of dough, shape using your palms and place on a cookie pan covered with parchment paper. The dough would be very crumbly and would not come together easily. Try applying enough oil on your palms and press to firm it.
Sprinkle some poppy seeds on top of each cookie.
Preheat oven to 300º F (149º C), bake the cookies for 15 minutes.
Allow to cool completely.

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