Persian Rice Cookies (Naan Berenji)

Name: Persian Rice Cookies (Naan Berenji)
Total time: 900 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1.5 Cups Rice Flour; 1 Cup Sugar (powdered); 150 ml Vegetable oil; 1 Egg (yolk); 1/4 tsp Rose Essence; a pinch Salt; as required Poppy Seeds

Femina Sherif @cook_7796263

This gluten free cookie recipe is sure to bring appreciation to you from your friends and family. It is extremely delectable and very easy to prepare. These cookies are super delicate and light in texture that gives an almost melt in the mouth experience. Everyone at home loved them and has already become popular among friends. Do give it a try and experience the authentic taste of this traditional snack of Persia.
These dainty white beauties are full of flavor. I have used rose essence. You may try with different flavors too like, cardamom.
I have adapted this recipe from

Femina Sherif @cook_7796263

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Ingredients

15 mins

4-serving

1.5 CupsRice Flour
1 CupSugar (powdered)
150 mlVegetable oil
1Egg (yolk)
1/4 tspRose Essence
a pinchSalt
as requiredPoppy Seeds

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Steps

15 mins

1

Combine rice flour, sugar, and salt in a large bowl.
2

Add rose essence and oil and stir until well mixed. (Knead with your hands).
3

Beat the egg yolk in a separate bowl.
4

Stir in egg yolk to the mixture.
5

Keep the batter in a refrigerator for 30 minutes.
6

Take a spoon of the batter, make a 2 inch ball and place on a cookie pan covered with parchment paper. (The dough would be very crumbly and would not come together easily. Try applying enough oil on your palms and press to firm it. The dough cannot be rolled using a rolling pin and cut using cookie cutters like other cookies. The original recipe uses a wooden press mould. However, I have shaped it using my palms).
7

Garnish with poppy seeds.
8

Preheat oven to 300º F (149º C), bake the cookies for 15 minutes. Allow to cool completely.