Persian Rice Flour Cookies (Naan-e Berenji)
Persian Rice Flour Cookies
One of the most traditional cookies in Persian culture, they're served at special occasions, from the celebration of the New Year (Norouz) to weddings. Here, the textured end of a meat mallet is gently pressed into the dough to form a grid pattern.
#cookingwithzahra #nowruz #persianriceflourcookies
320g rice flour
1 tsp. baking powder
¼ tsp. salt
75g shortening, room temperature
1 cup butter, room temperature
1 cup icing sugar
1 whole egg + egg yolk
¼ tsp. vanilla essence
2 tbsp. rose water
Directions:
1. Prepare the dry ingredients. In a medium size bowl combine the rice flour, baking powder and salt.
2. Separate the egg yolk and egg white. With a hand mixer whisk the egg whites until it forms peaks.
3. In stand mixer bowl cream the butter and icing sugar. Add egg yolks and vanilla essence, mix until combined. Gradually mix in the dry ingredient.
4. Gradually add in the rose water, until fully combined. Fold in the egg whites until fully incorporated. Allow the dough to rest for 1 hour, ideally over night.
5. Pre-heat oven to 150 degrees Celsius.
6. Shape the dough int small 10g balls and gently flatten to approximately ¼ inch thickness. If using a cookie stamp, dip into flour before pressing on cookie.
7. Bake in the oven for 15 minutes, rotating half way, until the edges are golden brown. Allow the cookies to fully cool (approximately 20 minutes) before removing from the baking sheet.
Serve.
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One of the most traditional cookies in Persian culture, they're served at special occasions, from the celebration of the New Year (Norouz) to weddings. Here, the textured end of a meat mallet is gently pressed into the dough to form a grid pattern.
#cookingwithzahra #nowruz #persianriceflourcookies
320g rice flour
1 tsp. baking powder
¼ tsp. salt
75g shortening, room temperature
1 cup butter, room temperature
1 cup icing sugar
1 whole egg + egg yolk
¼ tsp. vanilla essence
2 tbsp. rose water
Directions:
1. Prepare the dry ingredients. In a medium size bowl combine the rice flour, baking powder and salt.
2. Separate the egg yolk and egg white. With a hand mixer whisk the egg whites until it forms peaks.
3. In stand mixer bowl cream the butter and icing sugar. Add egg yolks and vanilla essence, mix until combined. Gradually mix in the dry ingredient.
4. Gradually add in the rose water, until fully combined. Fold in the egg whites until fully incorporated. Allow the dough to rest for 1 hour, ideally over night.
5. Pre-heat oven to 150 degrees Celsius.
6. Shape the dough int small 10g balls and gently flatten to approximately ¼ inch thickness. If using a cookie stamp, dip into flour before pressing on cookie.
7. Bake in the oven for 15 minutes, rotating half way, until the edges are golden brown. Allow the cookies to fully cool (approximately 20 minutes) before removing from the baking sheet.
Serve.
Follow me for more recipe ideas.
Facebook: Facebook: cookingwithzahra
Instagram: Instagram: cookingwithzahra
Tiktok: https://vm.tiktok.com/ZSeK6aw9M/
Twitter: Twitter: cookwithzahra
Pinterest: Pinterest: cookwithzahra
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