Nan-E Berenji: Iranian gluten-free rice cookies

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.

Preparation time 10 mins

Cooking time 13 mins

Rest time 1 hrs

Total time 1 hr 23 mins

Cooking method: traditional

Difficulty: beginner

Servings: 20

Ingredients

250 g rice flour (prefer full rice flour)
125 g soft softened butter
100 g of icing sugar
1 egg
1 tbsp rose water
1/2 tsp ground cardamom
1 cc of poppy or chia seeds (to decorate)

Preparation

1
Cream the butter and sugar: In a bowl, beat the softened butter with the icing sugar until you get a creamy texture.
2
Add the egg: add the egg and mix well.
3
Flap: add rose water and cardamom, then mix well.
4
Add the rice flour: gradually incorporate the rice flour and mix until you get a smooth paste.
5
Rest of the dough: Cover the dough and let it stand in the refrigerator for 1 hour.
6
Shaping: Preheat the oven to 160 ° C. Form small balls of dough and flatten them slightly. Sprinkle with seeds.
7
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.
8
Cooling: Let cool on a rack before tasting.

Keywords: Iranian gluten -free Iranian cookies, traditional Persian recipe, Nowruz Gourmand, rice flour, Gluten -free oriental pastry

Read it online: https://glutenevasion.fr/recette/nan-e-berenji-les-biscuits-de-riz-Iraniens-sans-gluten/