Description
Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and crunchy poppy seeds.
Ingredients
Scale
- 1/2 cup vegetable oil
- 3/4 cup confectioners' sugar
- 1 egg yolk
- 1/4 cup rose water
- 2 cups fine rice flour
- 1-2 tablespoons poppy seeds
Instructions
- In a large mixing bowl, mix the vegetable oil and sugar using a hand mixer on medium speed for 1-2 minutes, until smooth and fully combined. The mixture will look thick and slightly paste-like, rather than fluffy.
- Add egg yolk and mix for another 20-30 seconds until incorporated. Add the rose water and mix until fully incorporated into the wet mixture.
- Sift the rice flour into the mixture in three batches, folding gently with a spatula after each addition.
- Knead the dough for 5-10 minutes, or until it becomes smooth and holds together when pressed. The dough may appear crumbly at first but will come together with kneading.
- Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight (or at least 4 hours).
- Preheat oven to 325°F and line baking sheet with parchment paper.
- Roll the dough into 1-inch balls and gently flatten into discs. Smooth any cracks around the edges and place on the prepared baking sheet.
- Use the rounded back of a teaspoon to create overlapping arch shaped indentations on top. Sprinkle with poppy seeds.
- Bake for 20-25 minutes, until the bottoms and edges turn lightly golden while the tops remain pale.
- Allow cookies to cool completely before carefully removing from the baking sheet.
- Prep Time: 20 minutes
- Chll Time: 4 hours
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Persian