Perfumed with rose water and cardamom, nan-e Berenji are traditional Iranian cookies based on rice flour, perfect for gluten-free diet. These cookies are very present in the celebrations of Norouz , the Persian New Year, where they are offered as a sign of hospitality and happiness. They melt in the mouth and with their subtle little taste of rose water, they perfectly accompany a tea or coffee. Easy to prepare, these cookies require few ingredients and are naturally gluten -free , so do not hesitate to test them! Whether you are a lover of Persian cuisine or looking for new gluten -free recipes, these cookies will certainly make you happy.
Ingredients
Preparation
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Cream the butter and sugar: In a bowl, beat the softened butter with the icing sugar until you get a creamy texture.
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Add the egg: add the egg and mix well.
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Flap: add rose water and cardamom, then mix well.
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Add the rice flour: gradually incorporate the rice flour and mix until you get a smooth paste.
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Rest of the dough: Cover the dough and let it stand in the refrigerator for 1 hour.
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Shaping: Preheat the oven to 160 ° C. Form small balls of dough and flatten them slightly. Sprinkle with seeds.
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Cooking: Arrange the cookies on a baking sheet covered with baking paper and bake for 12-15 minutes. They must remain pale with slightly golden edges.
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Cooling: Let cool on a rack before tasting.
Iranian gluten -free Iranian cookies, traditional Persian recipe, Nowruz Gourmand, rice flour, Gluten -free oriental pastry
