Nan-berenji: rice cookies
Votes: 1
Time: 6 hours 45 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Nutritional value per serving:
Calories 100, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 0 G., cholesterol 26 mg, sodium 1 mg, sugar 3 G.
Calories 100, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 0 G., cholesterol 26 mg, sodium 1 mg, sugar 3 G.
These delicate cookies are baked primarily during Nowruz (the Persian New Year) celebrations. Rose water and cardamom impart a wonderful aroma, while the texture resembles shortbread. Nan berenji are baked with rice flour and are gluten-free. Traditionally, the dough is formed into balls and then pressed with a special cookie stamp, which leaves a pattern on the surface. If you don't have a cookie stamp, a similar effect can be achieved with a spoon. Be sure to let the dough rest in the refrigerator for a while, allowing the flour to rehydrate and the flavors of the spices to fully develop.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup powdered sugar
- 110 g unsalted butter, room temperature
- 2 large egg yolks
- 2 teaspoons rose water
- 1 teaspoon ground cardamom
- 2 cups rice flour + more as needed
- Black sesame or poppy seeds, optional
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Cooking the dish according to the recipe:
- In a large bowl, beat the butter and powdered sugar with a mixer until smooth. Add the egg yolks and beat until smooth and creamy, about 1 minute. Add the rose water and cardamom and beat until smooth, about 1 minute.
- Add the rice flour and use a silicone spatula to knead the dough until it becomes soft and slightly damp, about 3 minutes. If necessary, add more rice flour, 1 tablespoon at a time, if the dough is too sticky. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for 4-6 hours.
- Preheat oven to 160°C and line a baking sheet with parchment paper.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- Take 0.5 tablespoons of dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it down to form a 1 cm thick disk. Repeat with the remaining dough, spacing the disks 5 cm apart. Using the edge of a small spoon, gently make several curved indentations on the surface of each disk, radiating outward from the center. Sprinkle with sesame seeds (if using).
- Bake until the edges of the cookies begin to darken slightly, 8-10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies can be refrigerated in an airtight container for up to 4 days.
Author of the recipe - Shadi Hasanzadenemati is a food writer and recipe developer who runs the blog Unicorns in the Kitchen.
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