Saed News: Chickpea flour cookies are one of the simple and traditional sweets that are served during Nowruz alongside Danish pastries, Yazdi cake, and even cream puffs due to their simplicity.
Saednews Family Magazine Service Reports:
“Shirini Nokhodchi” (Chickpea Flour Cookies) Has Many Fans Among Our People, And This Delicious Traditional Sweet Is Used For Serving During Nowruz. In The Following Text, You Can Read The Recipe For Making This Cookie.
Ingredients For Making Shirini Nokhodchi:
Ingredient | Amount |
|---|---|
Chickpea Flour | Half A Kilo |
Ground Green Cardamom | 1 Teaspoon |
Powdered Sugar | 250 Grams |
Solid Oil (Hydrogenated) | 250 Grams |
Preparation Method For Shirini Nokhodchi:
Step 1:
First, Sift The Chickpea Flour And Powdered Sugar Separately.
Step 2:
Pour The Powdered Sugar And Solid Oil Into Another Bowl, And Using An Electric Or Manual Mixer, Beat Them Together Until Fully Combined.
Step 3:
Put On A Plastic Glove And Knead The Powdered Sugar And Oil By Hand Until The Mixture Takes On A Creamy Texture.
Step 4:
Once The Powdered Sugar And Oil Are Well Kneaded, Add Half Of The Sifted Chickpea Flour To The Mixture And Knead Again.
Step 5:
Add The Remaining Chickpea Flour And Continue Kneading Until The Dough Gains Cohesion And Is No Longer Crumbly, Because The Dough Is Very Soft And Fragile.
Step 6:
While Kneading, Add The Ground Cardamom To The Dough.
Step 7:
When The Dough Is Ready, Place It Inside A Plastic Bag And Let It Rest In A Corner Of The Kitchen For 6 To 24 Hours.
Step 8:
After The Dough Has Rested, Roll It Out On A Smooth Surface With A Rolling Pin Until Completely Even.
Step 9:
Use Small Suitable Cookie Cutters Specifically Made For Shirini Nokhodchi To Shape The Cookies.
Step 10:
The Dough Thickness Should Match The Thickness Of The Cutters. If You Don’t Have Suitable Cutters, Roll The Dough To About 2 Centimeters Thick.
Step 11:
After Cutting The Cookies, Line A Baking Tray With Parchment Paper And Place The Cookies On It. You Can Also Decorate The Cookies At This Stage.
Step 12:
Place The Tray In The Middle Rack Of A Preheated Oven At 170°C (338°F) And Bake For 15 To 20 Minutes.
Be Careful Not To Burn The Cookies And Check On Them Frequently.
Step 13:
When The Cookies Are Done, Remove Them From The Oven And Allow Them To Cool Completely, Because If Removed Too Early, Their Crispness And Fragility Will Cause Them To Break.
Tips For Making Shirini Nokhodchi Crispier And Tastier:
To Prevent The Dough From Being Too Powdery, You Can Add Up To 30 To 40 Grams Of Solid Oil, Although This Cookie Is Tastier And Higher Quality Without Oil.
If Desired, Add Half A Tablespoon Of Cardamom To The Dough.
Rice Flour Helps Make The Cookies Crispier. You Can Replace 100 Grams Of Chickpea Flour With Rice Flour.
You Can Decorate These Cookies With Saffron, Pistachio Powder, Almonds, Sesame Seeds, Or Black Seed.
Butter Can Be Used As A Substitute For Solid Oil.
Because The Dough Is Not Very Firm, Cutting Shapes Can Be A Bit Difficult; Adjust The Flour Quantity Accordingly.
The Longer The Dough Rests, The Better The Baking Results.
Additional Notes About Shirini Nokhodchi:
Preparation Time For Ingredients Is About 20 Minutes.
Baking And Waiting Time Is Approximately 20 Minutes.
Shirini Nokhodchi Can Be Served As A Snack Or Dessert.
The Recipe And Ingredient Quantities Are Suitable For 10 People.
