These Persian rice cookies (nan e berenji) from Azlin Bloor of LinsFood are light and delicate. Fragrant with rosewater and decorated with poppy seeds, they have a pleasant grainy texture. Oh, and they’re gluten free!
Mix together 320g (11¼ oz) of rice flour, 1 teaspoon of cornflour (cornstarch) and ⅛ of a teaspoon of ground cardamom and set aside. In another bowl place 200g (7 oz) of room temperature salted butter and sift in 120g (4¼ oz) of powdered (icing) sugar. Cream the butter and sugar with a wooden spoon. When light and creamy add 1 egg and 1 tablespoon of rose water and mix well until you have a smooth mixture. Fold in the flour mixture and bring it together into a dough without kneading. Clean your hands, dust your work surface with a tiny amount of powdered sugar and roll the soft dough into 2 logs. Wrap well and and chill in the fridge for 1 hour. When you’re ready to bake, preheat the oven to 160˚C (320°F) and grease 2 baking sheets. Unwrap 1 log (leave the second one in the fridge until you need it) and use a sharp knife to slice it into little discs approximately 2cm (.8″) thick. With your hands, form the dough into balls then press them slightly and place on the baking sheet, leaving 2.5cm (1″) between each cookie. Work quickly, so the dough doesn’t warm up too much. Using the side of a spoon or a butter knife make grooves in an asterisk pattern on each cookie. Sprinkle with poppy seeds, and bake in the centre of the oven for 15 – 18 minutes, until they are a pale beige colour.
michelle picker cooks 