فارسی English
Select Language:
Share
Random Videos
Nan Chips
Wednesday, May 14, 2014
How to make Rice Biscuits (Noon-Berenji)
Related Videos
Eggs
Thursday, March 10, 2011
Ingredients

     250g rice flour (2 cups)
 90g icing sugar (1/2 cup)
 2 tablespoons poppy seeds or pistachio powder
 125g butter or (3/4 cup oil)
 1/4 cup rose water or 1/4 cup water with 1 teaspoon rose water essence
 1 size 6 egg
 

Directions
  • Separate egg white and egg yolk (refer to the related video)
  • In a bowl beat oil, egg yolk and icing sugar together until it’s white and creamy.
  •  Beat egg white until foamy. Then add to the mixture.
  • Add rosewater and rice powder to make soft dough. 
  • Now transfer dough to a freezer bag.
  • Cover with a clean cloth and leave aside for 24 hours.
  • Preheat oven to 350 F/150C.
  • Cover a baking tray with foil or baking paper.
  • Pick up a small amount, shape roundly as small meatball and place it on the tray.
  • Flatten the balls, using spoon or forks make a few line on them and decorate with poppy seeds or pistachio powder.
  • You can roll the dough on a lightly floured surface to 1cm thickness and cut with a round cookie cutter.
  • Bake for about 15-20 minutes (the color should not change very much).
  • Take the tray out of oven and let it cool for 30 minutes.
  • Then carefully remove and store, these cookies crumble easily so be careful.
  • Now enjoy (Nooshe jan) 
Tips

To make these biscuits same size, you can roll the dough on a lightly floured surface to 1cm thickness and cut with a round cookie cutter.

Nan brengi is very delicate sweet and is best to handle it carefully.

You can use pistachios powder instead of poppy seed. 

© 2019 All Rights Reserved To the Mehmane Sofreh Farzi Co.
Powered by Golgraphic