Rice Cookie Recipe ( shirini berenji )
Rice Cookie Recipe(shirini berenji)
Ingredients
- Rice flour: 750 gram
- Icing sugar: 180 gram or 200 gram
- Solid oil: 380 gram
- Yolk: 3
- Egg: 1
- Rose water: 3 tbsp
- water or milk: 1 tbsp
- Ground cardamom: 1tsp
Instructions
- For making rice cookie first, in the mixing bowl combine solid oil with icing sugar and ground cardamom and beat the mixture for at list 5 minutes until it becomes light and fluffy.
- Add your egg and yolk and beat it at medium speed for another 2 minutes.
- Next, add rose-water, milk and rice flour, and mix them really well.
- Now, knead the mixture with your hand, for approximately 5 minutes until you have a soft and smooth dough. Leave it aside and let it rest for 10 to 12 hours.
- Preheat oven to 360 F and line your baking pan with parchment paper.
- First knead the rice cookie dough for 2 to 4 minutes until it is smooth, roll it into small balls.
- Place on the baking pan. Press the cookies down and sprinkle with poppy seeds or ground pistachio.
- Bake the cookies for 15 to 18 minutes or until you see color change.
- Let your rice cookies cool in the pan for 10 minutes before transferring to the wire rack.
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