Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
- Canola oil or melted ghee- 1/3 cup( see notes)
- Sugar-2/3 cup
- Eggs- 2 small
- Rose water- 2 tbsp
- Rice flour- 2 and 1/4 cup
- Baking powder-1/4 tsp
- Cardamom powder-3/4 tsp
- Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)
- For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.