Persian Rice Cookies Recipe (Noon Berenji) Makes: ~ 28 2 ½” cookies (Gluten Free) INGREDIENTS -- 260 grams Rice flour -- 1/2 tsp Ground cardamom -- 1/8 tsp Table salt -- 150 grams Unsalted butter, softened -- 58 grams Powdered sugar -- 1/2 tsp Saffron solution -- dissolve 1/4 tsp ground saffron in 4-5 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe) -- 1/2 tsp Rose water (optional) -- 1 tsp Water -- 2 large Egg yolks -- Poppyseeds as needed DIRECTIONS: -- In a medium bowl sift the rice flour, then add ground cardamom and salt. -- In a large bowl, whisk the softened butter and (sifted) powdered sugar (using an electric hand mixer) until thoroughly mixed. -- Whisk in the saffron solution, the rose water and the egg yolks, one at a time, until thoroughly mixed. -- Add the flour mixture in 3 parts and continue to mix until thoroughly mixed. -- Scrape down the sides a couple of times to ensure a consistent mix. -- Gather the dough into a ball and wrap in plastic film. -- Refrigerate the dough overnight. -- You can store the dough in the fridge up to 3 days before baking the cookies. -- When ready to bake, take the dough out of the fridge and bring to room temperature. -- Preheat the oven to 325 degrees F. -- Line 2 baking sheets with parchment paper. -- Cookies expand while cooking -- need about 1 inch between. -- Make dough balls the size of a small walnut (about 2 tsp in weight) and place on the board. -- You can also make smaller cookies using 1 tsp of dough -- Press thumb to initially flatten -- Sprinkle some rice flour on the flattened doughball and press to 1/2” thickness using a chef’s knife. -- Make markings using a cookie mold or any clean object to make decorative pattern (a lot of room for creativity here!) -- Use dough cutter or chef’s knife to transfer to baking sheet -- Decorate with poppy seeds or crushed nuts -- Bake cookies for 22 minutes. -- Cool on sheet for 30 minutes - cookies will firm up as they cool -- Store in airtight container up to 3 days outside refrigerator.
@@CafeBagheri thank you for the information, no rice flour contains gluten. Probably it's named glutinous rice flour in English because it tends to be sticky either in flour form or in its grain form, and a little bit sweeter than a regular rice. You should try and google it, and try to cook with it if possible there are a lot of cake that use it in my country.
Persian Rice Cookies Recipe (Noon Berenji)
Makes: ~ 28 2 ½” cookies (Gluten Free)
INGREDIENTS
-- 260 grams Rice flour
-- 1/2 tsp Ground cardamom
-- 1/8 tsp Table salt
-- 150 grams Unsalted butter, softened
-- 58 grams Powdered sugar
-- 1/2 tsp Saffron solution
-- dissolve 1/4 tsp ground saffron in 4-5 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe)
-- 1/2 tsp Rose water (optional)
-- 1 tsp Water
-- 2 large Egg yolks
-- Poppyseeds as needed
DIRECTIONS:
-- In a medium bowl sift the rice flour, then add ground cardamom and salt.
-- In a large bowl, whisk the softened butter and (sifted) powdered sugar (using an electric hand mixer) until thoroughly mixed.
-- Whisk in the saffron solution, the rose water and the egg yolks, one at a time, until thoroughly mixed.
-- Add the flour mixture in 3 parts and continue to mix until thoroughly mixed.
-- Scrape down the sides a couple of times to ensure a consistent mix.
-- Gather the dough into a ball and wrap in plastic film.
-- Refrigerate the dough overnight.
-- You can store the dough in the fridge up to 3 days before baking the cookies.
-- When ready to bake, take the dough out of the fridge and bring to room temperature.
-- Preheat the oven to 325 degrees F.
-- Line 2 baking sheets with parchment paper.
-- Cookies expand while cooking -- need about 1 inch between.
-- Make dough balls the size of a small walnut (about 2 tsp in weight) and place on the board.
-- You can also make smaller cookies using 1 tsp of dough
-- Press thumb to initially flatten
-- Sprinkle some rice flour on the flattened doughball and press to 1/2” thickness using a chef’s knife.
-- Make markings using a cookie mold or any clean object to make decorative pattern (a lot of room for creativity here!)
-- Use dough cutter or chef’s knife to transfer to baking sheet
-- Decorate with poppy seeds or crushed nuts
-- Bake cookies for 22 minutes.
-- Cool on sheet for 30 minutes - cookies will firm up as they cool
-- Store in airtight container up to 3 days outside refrigerator.
Love your recipe , you're teaching method is amazing, thank you
Sounds delicious. We want to try these. (You could hype these as gluten free)
i love persian chickpea cookies so much
Have subbed the cookies were great will make them soon
You are innovative I like the wire for shaping a design
Thank you for sharing this recipe. Your video was perfect.😍😍🌹🌹🌹🌹🌹🌹👍👍
Awesome
Thanks
Great video! I miss the old videos musical introduction. Still good watch 👍
Thank you so much 🍻
Experience is a comb that life gives you after you've lost your hair. (Judith Stern). I am sure this applies to you 😊
❤❤❤❤❤❤
😍😍😍
Did you use regular rice flour, or glutinous rice flour?
regular rice flour (I didn’t know there is a rice flour with gluten!)
@@CafeBagheri thank you for the information, no rice flour contains gluten. Probably it's named glutinous rice flour in English because it tends to be sticky either in flour form or in its grain form, and a little bit sweeter than a regular rice. You should try and google it, and try to cook with it if possible there are a lot of cake that use it in my country.