Persian Rice Cookies (Naan-e Berenji) – Gluten Free

Instructions

1. Cream the butter and sugar till gentle and fluffy. This is able to presumably well rob 3-5 minutes looking on the price of your beaters.
2. Add egg one by one, beating smartly after every addition. The batter will turn from rather runny to pretty thick, fancy icing.
3. Beat in the rose water.
4. Fold in the flour and cardamom. The batter will soundless be somewhat subtle. Place in the fridge for a minimal of 6 hours or in a single day to agency up and for the flavours to manufacture.
5. Whenever you are ready to bake, preheat the oven to 160˚C.
6. Utilizing your fingers, make little balls with the dough, press them a little and keep of living on the baking sheet, giving an plug between every cookie. Mud your fingers with the extra icing sugar every so typically because the dough will procure subtle and sticky as soon because it warms up in your fingers.
7. Whenever you happen to fancy, the usage of a desk knife, a fork or cookie cutter, make deep little patterns on every cookie. The dough spreads and would now not set its sample very smartly, except you keep of living the cookies in the fridge, which I make no longer bother with.
8. Sprinkle some poppy seeds all through every cookie.
9. In expose for you, refrigerate for 20 minutes earlier than baking for about 10 – 14 minutes. 10 if they weren’t positioned in the fridge. The cookies must soundless set their gentle colour, no browning.