Eastern Cookies

⏳ Time

2 hours + 1 day

🥕 Ingredients

🍽️ Servings

Description

Persian soft cookies, infused with the essence of rose water and cardamom. They are made with clarified butter and a sugar syrup—slightly more labor-intensive than we're used to, but well worth the effort.

Ingredients

Butter - 5 oz
Glutinous Rice Flour - 5 oz
Wheat Flour - 0 oz
Sugar - 0 oz
Rose water - 0,1 teaspoons
Whole egg - 1 piece
Cardamom - ½ spoons
Salt - ¼ spoons
Water - 2 spoons

Step by Step guide

Step 1

Melt the butter in a saucepan. Reduce the heat and cook until the butter develops a nutty aroma and brown bits settle at the bottom.

Step 2

Strain the oil through a cheesecloth and let it cool slightly.

Step 3

In a saucepan, combine 2 tablespoons of water and sugar. Keep over medium heat until the sugar dissolves.

Step 4

Allow the syrup to cool, then add the rose water and stir.

Step 5

Add the egg yolk to the syrup and mix well.

Step 6

Then, slowly drizzle in the oil while stirring the mixture.

Step 7

Add the flour, cardamom, and salt, then knead the dough. The dough should be pliable and soft. If the dough does not come together, add a little cold water. Wrap the dough in plastic wrap and refrigerate for 12 hours.

Step 8

Remove the dough and let it sit at room temperature for 30 minutes.

Step 9

Divide it into balls the size of a walnut.

Step 10

Line a baking sheet with parchment paper. Place the balls on it, leaving about 2 inches (5 cm) of space between them. Gently press down on the balls with your fingers to flatten them slightly.