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
- Canola oil or melted ghee- 1/3 cup( see notes)
- Sugar-2/3 cup
- Eggs- 2 small
- Rose water- 2 tbsp
- Rice flour- 2 and 1/4 cup
- Baking powder-1/4 tsp
- Cardamom powder-3/4 tsp
- Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)
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.
- For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.