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
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.
What you can cook for today?