Friday, June 12, 2009

Rice Flour & Cardamom Cookies - Irani Style

Nan Berenji (melt in mouth ) cookies are traditional of Iran and are made using rice flour,cardamom and optionally rose essence.The cookies are supposed to be made first adding egg yollks into the dough and then folding beaten egg whites into it. I found a quicker version here which simply adds two large eggs and went for it.I cannot say the cookies have come out perfectly but still it was much better than expected.It was the first time I had tried rice flour while baking and so I hope to make a traditional cookie in near future as tastewise it was more than perfect.

Ingredients:
Butter: 4 tbsp (1/2 stick) unsalted at room temp
Sugar: 1/3 cup

Egg:1 large
(I used Ener G Egg where I mixed 1.5 tsp of powder with 2 tbsp of milk )

Water: 1.5 tsp (I used 1.5 tbsp as I was using Ener G egg)

RiceFlour: 1 cup
Baking Powder: 1/8 tsp
Cardamom seeds: 1-2 tsp

Poppy seeds : for garnish (I did not use) : 1-2 tsp

Preparation:
Cream together butter and sugar and then add eggs and water.Add the dry mix of riceflour,cardamom seeds and baking powder to this and mix to form a dough.Pinch teaspoonful of dough rolled into a ball onto a greased/lined baking sheet and flatten it slightly.You can also use the tines of a fork to add a pattern to it.Sprinkle with poppy seeds or cardamom seeds.

Before baking it looks like.........

Bake at 350F for 15-20 minutes or until the edges started browning.Cool well and store in an air tight container.



Normally the cookies should not brown,but for me the edges started getting brown after 10 minutes,so I pulled them out of the oven at the end of it .The cookies were like a little bit crunchy outside but very melty /soft inside (not the soft dough as it was baked inside as well).It could also be because I used roasted rice powder that was there in my pantry.Also the cookies do look cracked as they require 1 -2 tsp more of water as I used Ener G Egg.

A sample box of cookies are on way to Monthly Mingle:Ravishing Rice,an event by Meeta of Whats For Lunch, Honey? and hosted this time by Nags of Edible Garden who has also included rice flour in the event.

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