Persian Rice Flour Cookies (Naan-e Berenji)

Persian Rice Flour Cookies
One of the most traditional cookies in Persian culture, they're served at special occasions, from the celebration of the New Year (Norouz) to weddings. Here, the textured end of a meat mallet is gently pressed into the dough to form a grid pattern.
#cookingwithzahra #nowruz #persianriceflourcookies
320g rice flour
1 tsp. baking powder
¼ tsp. salt
75g shortening, room temperature
1 cup butter, room temperature
1 cup icing sugar
1 whole egg + egg yolk
¼ tsp. vanilla essence
2 tbsp. rose water
Directions:
1. Prepare the dry ingredients. In a medium size bowl combine the rice flour, baking powder and salt.
2. Separate the egg yolk and egg white. With a hand mixer whisk the egg whites until it forms peaks.
3. In stand mixer bowl cream the butter and icing sugar. Add egg yolks and vanilla essence, mix until combined. Gradually mix in the dry ingredient.
4. Gradually add in the rose water, until fully combined. Fold in the egg whites until fully incorporated. Allow the dough to rest for 1 hour, ideally over night.
5. Pre-heat oven to 150 degrees Celsius.
6. Shape the dough int small 10g balls and gently flatten to approximately ¼ inch thickness. If using a cookie stamp, dip into flour before pressing on cookie.
7. Bake in the oven for 15 minutes, rotating half way, until the edges are golden brown. Allow the cookies to fully cool (approximately 20 minutes) before removing from the baking sheet.
Serve.
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[@peterraymakers9859]

Looks like a yummy cookie. Can I use only butter with out shortening, thus increase butter grams?

[@CookingwithZahraVideos]

Yes you can just use only butter

[@user-ow7yf9fz6s]

👍👌😋

[@CookingwithZahraVideos]

Thank you for the thumbs up!

[@CookingwithZahraVideos]

Thank you for the thumbs up!

[@minooluna23]

what happens if u don't use butter and instead use oil? what happens if u don't separate egg white and yolks and mix them all together from the beginning?

[@CookingwithZahraVideos]

When using oil instead of butter, the cookies may lack the rich, creamy flavor that butter provides.The dish may also have a different texture, as butter contributes to the creamy and velvety texture. When not separating egg whites and yolks and mixing them together, it will likely have a different texture and flavor, as well as a yellowish color. This is because egg yolks provide richness and a yellow color, while egg whites contribute to the structure and stability. The end result will still be edible, but it may not have the desired texture and appearance as when using separate egg whites and yolks. I hope that answers your questions. 😊

[@vianrushdi2862]

Hi Zahra, whats shortening? Which brand is good?

[@CookingwithZahraVideos]

Hi Vian, I used crisco. Hope you liked my recipe. 😊

[@vianrushdi2862]

Hi Zahra, your recipe looks yamny I will try it soon. But I dont know what is shortening, is it fat or cream?

[@polinasnostalgictreats]

@@vianrushdi2862 It is fat - pastry oil Crisco Shortenning

[@vianrushdi2862]

@@polinasnostalgictreats thank you so much