In my recent attempt, I gave Najmieh Batmangelij's naan berenji recipe, in her A Taste of Persia cookbook, a try and I was pleased with the results. Let's just say that when I went to do a count the next day to see how many cookies the batch of dough makes and also take some photos, there were only a few left on the plate!
Naan Berenji - Persian Rice Flour Cookies
Makes about 25 cookies
3 cups rice flour
3 egg yolks
1 cup unsalted butter, at room temperature
1/2 cup vegetable oil
2 tablespoons fine sugar
1 teaspoon ground cardamom
1/2 teaspoon pure vanilla extract *optional
2 tablespoons poppy seeds or crushed pistachios
1 1/2 cup white sugar
1/2 cup of water
1 tablespoon rose water
- Combine the sugar and water in a small pot over medium heat, bring to a boil, stir well to dissolve the sugar for about 5 minutes. Reduce heat and simmer for another 7-10 minutes or until the mixture thickens to one cup . Remove from heat, add the rose water and set aside to cool.
- In a bowl mix rice flour with powdered cardamom. Set aside.
- In a mixing bowl whisk the eggs with fine sugar until smooth and creamy. Add the butter and oil and beat well until fluffy.
- Add the vanilla extract and the flour. Gradually add in one cup of the sugar syrup and beat well with an electric mixer/hand mixer.
- Place the dough in a container, cover with a plastic wrap and refrigerate for about six hours.
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment papers.
- Take a tablespoon of the dough, flatten into round shapes into palm of your hand and shape the surface with a cookie stamp or a teaspoon. Sprinkle some poppy seeds on top of each cookie. Place on the cookie sheet and put it in the middle rack of the oven.
- Bake for 12-15 minutes. Remove from the oven and gently place on the cooling racks.