Naan Berenji – Persian Rice Flour Cookies نان برنجی

Ingredients:

• 250 gr Rice Flour
• 125 gr Butter ghee ( Don’t use unsalted cow milk butter for this recipe),if you are living in America use Shortening (Crisco), if you are living in Iran use Roghan nabati Asil (روغن نباتی اصیل), if you are living in Europe you can use vegetable oil or margarine which is suitable for baking (it would be mentioned on the label of the product)
• 65 gr powdered sugar (icing sugar)
• One egg yolk
• 2-3 tablespoon Rose water
• A pinch of saffron (Dissolve the saffron in hot water) or 1 teaspoon cardamom powder
• Purslane seeds or Poppy seeds

It would be better if you scale the ingredients, otherwise for my recipes use rice-measuring cup,

Butter ghee

Stir ghee and powdered sugar until well mixed,

add one egg yolk, mix again,

add the sifted rice flour into the mixture, mix again,

pour one tablespoon rose water,

mix very well,

Time to wash your hands and knead the dough very well for 10-15 minutes until the ingredients very well combined,

Divide dough in half,

Dissolve the saffron in hot water, pour one teaspoon into the half of dough,

Wrap both doughs in plastic wrap, let it rest for at least 2 hours at room  temperature (or up to 24 hours in the refrigerator )

Roll into balls about the size of a hazelnut, Place the balls on the baking sheet,

flatten into round shapes into palm of your hand and shape the surface with a cookie stamp or a teaspoon,

Sprinkle Purslane seeds (or Poppy seeds) on top of each cookie,

carefully place onto the baking sheet on a oven tray,

Preheat the oven to 325 degrees F = 160 degrees C or Gas mark 3

Bake the cookies for 15 minutes,