Persian rice cookies (nan-e berenji)

Step 1

Whisk together the oil and confectioners sugar until well combined and glossy. Whisk in the egg yolk and the rosewater.

Step 2

Add the rice flour, about 1/2 cup at a time, and the cardamon and mix well. Use your hands as needed to press together. Cover and refrigerate for at least 6 hours, or overnight, to help the flavors to mingle.

Step 3

When ready to bake, preheat the oven to 350F/175C. Take small handfuls of the dough and press together into a slightly flattened ball. Place the cookies on a baking sheet (lined is probably better but they don't really stick so not too drastic).

Step 4

Lightly score the tops of the cookies in a cross shape either with the tip of a knife or the edge of a spoon to be more rounded. Be careful not to cut in too far or the cookies will split wen you bake.

Step 5

Top with a little crushed pistachios or poppy seeds, if you like, then bake for approx 20 minutes until still not browned but they look more dry. Allow to cool before moving.