Naan-e Berenji
These cookies are quite delicate and brittle and packed with familiar flavors and aroma of cardamom and roses.
Ingredients
- 1 cup confectioner's sugar
- 1 large egg yolk
- 7 tablespoons butter, room temperature
- 1 1/2 cup white rice flour
- 1 pinch salt
- 1 teaspoon cardamom
- 2 tablespoons rosewater
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- In a food processor, combine the confectioner's sugar, egg yolk and butter and mix for a few seconds until creamy and smooth.
- Continue by adding the flour, salt, cardamom, and rose water and mix for about 30 seconds or until you have a smooth dough.
- Remove from the food processor and place in a bowl.
- You can roll out the dough (1/2 inch thick) on a lightly floured surface and use a very small (1 inch) round cookie cutter to cut out the cookies. OR, using a tablespoon measure, pull out a small amount of dough and using your hands turn the dough into a small round disc and place it on the baking sheet.
- Keep the cookies about an inch apart. The number of cookies will depend on the size of the cookies you created.
- Press each cookie down to make sure they are flat, and using a fork make indentations on the cookies (much like traditional peanut butter cookies).
- Sprinkle the poppy seeds over the cookies.
- Bake in the oven for up to 15 minutes, depending on the size of the cookies.
- Caution: These cookies are quite brittle and crumbly when they come out of the oven. Remove from the oven, and leave on the cookie sheet until entirely cooled.
- Once cooled, remove from the baking pan and keep them in an airtight container and refrigerate for freshness.
Tried this recipe?Let us know how it was!