Estimated reading time: 2 minutes
These Persian Rice Cookies are part two of our Nowruz (Persian New Year) cookies mini series. You’ll find the Walnut Cookies and read more about Nowruz here. Today’s cookies, Naan-e Berenji, also known as Shirini Berenji are gluten free too and are made with rice flour. These Persian Rice cookies are so addictive, not too sweet but because of the very soft dough, has an almost melt in the mouth texture.
This is one of three recipes that I have from friends and it’s my favourite for its light, gone in a moment texture. I have to warn you though, not the easiest dough to work with because of its soft, sticky nature, but oh so yummy! I’ve not played around with this recipe, because, as mentioned, I have two more that are of a “sturdier” nature but this is definitely our favourite!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Persian Rice Cookies (Naan-e Berenji)
- 120 g icing (powdered) sugar
- 200 g salted butter
- 1 large egg
- 1 large egg yolk
- 1 Tbsp rose water
- 300 g rice flour
- seeds of 5 cardamoms ground
- poppy seeds to scatter
- extra icing sugar for dusting hands
- Cream the butter, sugar and rose water until pale and fluffy on medium speed. This will take about 2 minutes depending on the speed of your beaters.
- Add the egg and egg yolk and pulse everything to mix. The batter will turn from rather runny to quite thick, like icing.
- Fold in the flour and cardamom. The batter will still be fairly soft. Place in the fridge for a minimum of 4 hours or overnight to firm up and for the flavours to develop.
- When you’re ready to bake, preheat the oven to 160˚C.
- Using your hands, form little balls with the dough, press them slightly and place on the baking sheet, giving an inch between each cookie. Dust your hands with the extra icing sugar every so often as the dough will get soft and sticky as soon as it warms up in your hands. If you like, using a table knife, a fork or cookie cutter, form deep little patterns on each cookie. You could also use cookie cutters with stamps to cut out your cookies.
- Sprinkle some poppy seeds in the middle of each cookie.
- Bake for 10 – 12 minutes until your cookies are a pale, beige colour.
Start the day before you intend to bake them. The dough is very soft and sticky, dusting your hands with icing sugar as you roll the cookies into little balls in your hands will help the process.