Iranian rice cookies: Delightful and easy homemade treats

Ingredients for Iranian rice cookies

• 170 g unsalted butter

• 50 g caster sugar

• 15 ml rose water

• 1 large egg yolk

• 75 g plain flour

• 90 g white rice flour, plus more for dusting

• 1 g ground cardamom, preferably fresh

• 3 g coarse salt

How to make Iranian rice cookies

1. Preheat the oven to 175°C (fan) or 190°C (conventional). Line a fine-mesh sieve with four layers of cheesecloth and set it over a small liquid measuring cup.

2. Melt the butter in a small saucepan over medium-high heat until it begins to boil. Reduce the heat to medium and simmer, stirring occasionally, until the butter becomes foamy and turns golden brown with a nutty aroma. This should take about 5–7 minutes, and you will notice milk solids separating into brown specks that sink to the bottom.

3. Remove the saucepan from the heat and strain the butter through the prepared sieve, discarding the solids. Allow the strained butter to cool slightly.

4. In another small saucepan over medium heat, stir together the sugar and 30 ml of water until the sugar has dissolved. Pour the mixture into a large bowl and let it cool slightly.

5. Add the rose water to the sugar mixture and stir to combine.

6. Add the egg yolk to the sugar mixture and whisk until it is light and slightly thickened. Continue whisking and gradually drizzle in the strained brown butter until thick and fully incorporated.

7. In a medium bowl, whisk together both flours, the ground cardamom, and salt. Add this dry mixture to the brown butter mixture and stir until fully combined.

8. Roll or scoop the dough into 4 cm balls and place them about 2.5 cm apart on parchment-lined baking trays.

9. Imprint each ball with the grooved side of a meat mallet, pressing to a thickness of 0.5 cm. Dust the mallet with rice flour as needed to prevent sticking.

10. Bake the cookies, rotating the trays halfway through, until the edges just turn light golden, about 16–18 minutes.

11. Transfer the cookies to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.