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Nutrition Facts
Serving Size 1 (30g) Recipe makes 20 servings The following items or measurements are not included below: rose water
Calories 120
Calories from Fat 39		(32%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 11mg		0%
Potassium 20mg		0%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 0.4g	1%
	Sugars 4.0g
Protein 1.7g		3%
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Persian Rice Cookies

Recipe #390848 | 57 min | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: UmmBinat
Sep 18, 2009

Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.

SERVES 20 , 20 cookies (change servings and units)

Ingredients

1/3 cup canola oil
2/3 cup confectioners' sugar
2 eggs (May use egg replacer)
2 tablespoons rose water
2 1/4 cups rice flour
1/4 teaspoon baking powder (make sure gluten-free if on GF diet)
1/2 teaspoon cardamom
ground roasted pistachio nut or poppy seed (to garnish)

Directions

1
Mix together the canola oil and white sugar.
2
Beat eggs and add along with the rose water to the sugar mixture.
3
Add the white rice flour, baking powder and cardamom and blend into a thick dough.
4
Refrigerate for at least 20 minutes.
5
Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
6
Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
7
Sprinkle the ground pistachios on top or poppy seeds if using.
8
Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
9
Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
10
Store in an airtight container until serving.