נאן ברנג'י - עוגיות אורז פרסיות | שפית דיאנה רחמני. צילום: אפיק גבאי
נאן ברנג'י - עוגיות אורז פרסיות | שפית דיאנה רחמני. צילום: אפיק גבאי
Recipe

Persian Rice Cookies

Traditional Persian rice cookies scented with rosewater with a delicate and crumbly texture - prepared on Purim to symbolize revenge on Haman

Please note: the cookies have a crumbly and delicate texture. Do not skimp on the 12 hours of chilling before shaping.

Ingredients for Persian Rice Cookies

  • 1/2 cup (125 grams) butter room temperature
  • 3/4 cup + 2 tablespoons (100 grams) confectioner's sugar
  • 1 egg
  • 250 grams rice flour
  • 1/4 teaspoon rosewater (or to taste)
  • ground cardamom to taste (optional)

To garnish:

  • 1/4 cup (50 grams) poppy seeds

Instructions

  • 1. Mix butter and confectioner's sugar in a stand mixer fitted with a paddle attachment for about 2 minutes, until a creamy and uniform mixture is obtained. Add egg and rosewater while stirring and continue to mix until smooth and creamy. Occasionally stop the mixer and scrape the sides and the bottom of the bowl. Add the rice flour and cardamom (not mandatory) and mix until just uniform and the texture of plasticine.

  • 2. Wrap the dough in plastic wrap and place in the refrigerator for at least 12 hours.

  • 3. Heat an oven to 355F (180C) degrees and line a baking sheet with parchment paper.

  • 4. Form the dough into small balls weighing about 1/2 oz (15 grams) each and place them at intervals on the prepared baking sheet. Sprinkle a little poppy seed on top of each cookie.

  • 5. Bake for 5 minutes, lower the oven temperature to 340F (170C) degrees and bake for another 15 minutes. Please note: the cookies should remain white and not brown. Cool completely before carefully transferring to an airtight container.

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