Bars and cookies/ Christmas Recipes/ Snacks

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

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Persian Rice Flour Cookies



Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

  1. Canola oil or melted ghee- 1/3 cup( see notes)
  2. Sugar-2/3 cup
  3. Eggs- 2 small
  4. Rose water- 2 tbsp
  5. Rice flour- 2 and 1/4 cup
  6. Baking powder-1/4 tsp
  7. Cardamom powder-3/4 tsp
  8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

  • In a mixing bowl combine together oil/melted ghee and sugar.

  • Add the eggs and mix well using a spatula.Add rose water and mix well.

  • Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

  • Refrigerate the dough for at least 20 minutes.
  • Preheat oven to 180 Deg C.Line a baking tray with parchment paper.
  • Roll the dough into 1.5″ balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.
  • Sprinkle the ground pistachios /poppy seeds on top.
  • Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.
  • Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

    • Notes:

    • For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.
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    15 Comments

  • Reply
    Unknown
    November 22, 2013 at 4:46 pm

    So soft and delicious cookies.

  • Reply
    راوية
    January 13, 2014 at 12:26 pm

    tried this today and they were excellent. thanks.

    • Reply
      Kurryleaves
      August 19, 2014 at 3:57 pm

      Thank you for the feedback !!glad that u enjoyed it..
      Happy baking
      Vidya

  • Reply
    K.
    September 17, 2014 at 5:09 am

    I made these tonight, they are so good! Very soft and yummy, by far the best rice flour cookie recipe I've tried yet.

    • Reply
      Kurryleaves
      December 6, 2014 at 5:39 pm

      Happy that u liked it!!!Thank you for letting me know…:)

  • Reply
    Unknown
    December 3, 2014 at 5:32 pm

    I have brown rice flour and sweet rice flour. Can I use a combo of both for the "rice flour?"

    • Reply
      Kurryleaves
      December 6, 2014 at 6:01 pm

      You can substitute white rice flour with brown rice flour,or use a combo ,if you like..However with brown rice flour the texture and color of the cookies might be different…

  • Reply
    Sage Hill
    December 4, 2014 at 2:37 am

    Where could I find rose water?

  • Reply
    anubhooti
    January 5, 2017 at 2:26 am

    What can I use instead of eggs?Iam a vegetarian..Kindly suggest..

  • Reply
    Unknown
    January 25, 2017 at 10:12 am

    Is it possible to make these cookies without eggs? If yes what i use instead of eggs n how much?

  • Reply
    Unknown
    January 25, 2017 at 10:14 am

    What can i use instead of eggs n how much in this rice flour cookies?

    • Reply
      Kurryleaves
      April 27, 2017 at 6:14 pm

      Sorry Karishma..eggs are very much required for these cookies to hold the shape..i ll try an eggless version and share if it turns out well.
      Happy Baking
      Vidya

  • Reply
    Nandita
    March 19, 2017 at 5:00 pm

    Hi, Can you please share what is the size of the cup to use, like how much ml of water it can hold ?
    Thankyou
    Nandita

    • Reply
      Kurryleaves
      April 27, 2017 at 6:11 pm

      i use 250 ml measuring cups

  • Reply
    Unknown
    March 2, 2019 at 2:20 am

    I'm going to try these – love Persian cookies, hooray!

    • Leave a Reply