Eid Sweets / How to Make Delicious Kermanshahi Rice Cookies (Nan Berengi) for Eid + Video

.

Rice Cookie Preparation:

Step 1: First, let the solidified oil soften at room temperature. Then, add powdered sugar and mix them with a hand mixer until smooth and combined. Next, add the egg yolks and mix well.

Step 2: Add the rosewater and ground cardamom, mixing until well incorporated. If you want your cookies to be white or two-toned, you can add brewed saffron to half of the dough.

Step 3: Gradually add the rice flour and mix it until the dough has a texture similar to breadcrumbs. Now, the most important part of making rice cookies, kneading the dough, begins. Knead the dough until it is completely smooth and soft.

Step 4: Continue kneading the dough until it becomes smooth and no longer cracks easily. If you have a meat grinder, you can pass the dough through it several times to make it smooth and uniform. Next, line a baking tray with parchment paper.

Step 5: Once the dough is ready, shape it into small balls, smaller than a walnut. Then, imprint a design on the cookies (the pattern on the rice cookies) and place them on the baking tray. Preheat the oven to 170°C (340°F) for 15 minutes until it is fully heated.

Step 6: Once the oven is hot, place the cookies on the middle rack to bake. It will take about 10 to 15 minutes to bake the rice cookies. Once the bottoms of the cookies turn golden, remove them from the oven. After they cool completely, arrange them in your desired dish.