Persian Rice Cookies
Persian Rice Cookies
There are so many variations of this very traditional Persian rice cookie (or nan-e-berenji); some have rosewater, some cardamom. You can use poppyseeds or not. They can be decorated or left plain. All of them gift you with melt-in-your-mouth, buttery, crisp cookies that will become your new favourite.
Servings
22
Prep time
Cook time
Recipe
Ingredients
- 250g softened butter
- 150g icing sugar
- 300g rice flour
- ½ tsp baking powder
- 1 tsp ground cardamom
- 1 egg, beaten
- Black poppyseeds, to garnish
Method
- Preheat oven to 175°C and line 2 large baking trays with paper.
- Mix rice flour and baking powder and whisk to remove any lumps.
- Using a stand mixer, cream together butter and icing sugar until light and fluffy, and add cardamom.
- Gradually add rice flour, 1 tbsp at a time, and mix.
- Add beaten egg, a little at a time, until the dough comes together and feels soft but not sticky.
- You may not need the whole egg.
- Form dough into walnut-sized balls and place them 5cm apart on your baking trays.
- Dip the end of a meat mallet, a fork or other utensil into rice flour and press the design gently into the top of each cookie — I used the tip of a mini whisk.
- Lightly sprinkle with poppyseeds.
- Bake for 15-18 mins in the preheated oven until just lightly browned.
- Allow cookies to cool on the baking tray.
- They are very fragile when hot, so don’t move them until they are cold and have firmed up a bit.
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