By UmmBinat on September 18, 2009
Photo by Katzen
Photo by Katzen
"Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat."
Serving Size: 1 (30 g)
Servings Per Recipe: 20
"These are very delicious cookies! I used pistacious and after finding I had two bottles of orange blossom water and not one each of rose and orange like I thought, sent DH out for some rose water. He came back with two kinds, and I used the lighter scented one, which worke out well. The cardamom is light and lovely in these cookies and we just love them! Thanks so much for posting them - they're going right into my favorites book! Thanks, UmmBinat! Made for 1-2-3 Hits."
"Very interesting treat, I like them very much. The only thing I did differently was to use egg replacer (ener-g) and brown rice flour. I don't find them overly crumbly, but I do think I took them out of the oven too soon. They're a very interesting cookie, quite dense, a nice change from the usual. Thanks for sharing UmmBinat, I'm sure I'll be making these again."
"Lovely cookies with my favorite flavoring rose water and cardamom! Didn't use pistachios or poppy seeds because I had none on hand, but they're excellent on their own. Thanks for posting this gluten free little gem! Made for Ramadan Tag 2010."
"Unfortunately I'm here trying to troubleshoot why my cookies were so underwhelming. <br/>The site I got a variation of this recipe from copied it as "2 small eggs" rather than "2 eggs" <br/><br/>My cookies turned out to have /excellent/ flavor, but they're sandy and gritty because of the egg issue. If you're considering this recipe, don't make my mistake!"