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Persian Rice Cookies (Naan Berenji)
By UmmBinat on September 18, 2009
Photo by Katzen
3 Reviews
- Prep Time: 35 mins
- Total Time: 57 mins
- Serves: 20, Yield: 20 cookies
Photo by Katzen
About This Recipe
"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."
Ingredients
- 1/3 cup canola oil
- 2/3 cup confectioners' sugar ( regular white sugar works too!)
- 2 eggs ( May use egg replacer)
- 2 tablespoons iranian rose water
- 2 1/4 cups rice flour
- 1/4 teaspoon baking powder ( make sure gluten-free if on GF diet)
- 3/4 teaspoon ground cardamom
- ground roasted pistachio nuts (to garnish) or poppy seed ( to garnish)
Directions
- Mix together the canola oil and white sugar.
- Beat eggs and add along with the rose water to the sugar mixture.
- Add the white rice flour, baking powder and cardamom and blend into a thick dough.
- Refrigerate for at least 20 minutes.
- Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
- Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
- Sprinkle the ground pistachios on top or poppy seeds if using.
- Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
- Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
- Store in an airtight container until serving.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (30 g)
Servings Per Recipe: 20
- Amount Per Serving
- %
- Calories 120.1
- Calories from Fat 39
- 32%
- Amount Per Serving
- %
- Total Fat 4.3g
- 6%
- Saturated Fat 0.4g
- 2%
- Cholesterol 18.6mg
- 6%
- Sugars 3.9 g
- Sodium 11.7mg
- 0%
- Total Carbohydrate 18.3g
- 6%
- Dietary Fiber 0.4g
- 1%
- Sugars 3.9 g
- 15%
- Protein 1.6g
- 3%
Reviews
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"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."
By Katzen on January 16, 2011 | 1182718
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"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."
By magpie diner on December 22, 2010 | 1174690
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"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."
By Mia in Germany on August 19, 2010 | 1140241
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