Name: Nan-e Berenji recipe by Padmajha Sureshbabhu at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 30
Ingredients: Rice flour- 1 cup; Powdered sugar- 1/4 cup +2 tablespoon; Baking powder -1/4 teaspoon; Unsalted butter - 1/2 cup; Rose essence- a few drops; Black poppy seeds - to sprinkle on top of the cookies

ABOUT Nan-e Berenji RECIPE

Persian Rice Flour Cookies[Gluten free and Egg free].This is one of the most delicious, crumbly, melt-in-the-mouth kind of cookies that can be enjoyed with a cup of tea.These Persian cookies are baked for every event in the family right from Norouz party, engagement, weddings and even funerals! .

Ingredients Serving: 30

Rice flour- 1 cup
Powdered sugar- 1/4 cup +2 tablespoon
Baking powder -1/4 teaspoon
Unsalted butter - 1/2 cup
Rose essence- a few drops
Black poppy seeds - to sprinkle on top of the cookies

Instructions

Take the rice flour and baking powder in a bowl and mix well. Keep aside.
In another bowl, take powdered sugar and butter and whisk until creamy.
To this add a few drops of rose essence and mix well. Then add the flour and gently form a dough. If it is too crumbly, add a few drops of milk.The consistency was right,so I did not use milk.
Roll out into equal sized balls and press gently to form discs. Using a fork, mark criss cross patterns on the cookies.Sprinkle poppy seeds. Bake in a pre heated oven @ 170 degree C for 10 minutes / till the side turn golden brown.
Remove from the oven and let the cookies rest in the tray for a few minutes. Gently transfer the cookies to a wire rack to cool.
Serve these delicious cookies with a cup of tea/ coffee or store in an air tight container.

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