Oriental Cookies
4 servings
120 minutes
Persian soft cookies, the main mood of which is set by rose water and cardamom. Prepared in ghee and sugar syrup - a little more labor-intensive than we are used to, but it is worth it.
1
Melt the butter in a saucepan. Reduce the heat and cook until the butter has a nutty aroma and brown particles settle at the bottom.
- Butter: 120 g
2
Strain the oil through cheesecloth and let it cool a bit.
3
In a pot, mix 2 tablespoons of water and sugar. Keep on medium heat until the sugar dissolves.
- Water: 2 tablespoons
- Sugar: 50 g
4
Let the syrup cool, add rose water, and mix.
- Rose water: 0.1 teaspoon
5
Add the yolk to the syrup and mix.
- Egg yolk: 1 piece
6
Then pour in the oil in a thin stream while stirring the mixture.
- Butter: 120 g
7
Add flour, cardamom, and salt, and knead the dough. The dough should be pliable and soft. If the dough doesn't come together, add a little cold water. Wrap the dough in plastic wrap and refrigerate for 12 hours.
- Rice flour: 120 g
- Wheat flour: 50 g
- Cardamom: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Water: 2 tablespoons
8
Take out the dough and leave it at room temperature for 30 minutes.
9
Divide it into balls the size of a walnut.
10
Line a baking tray with parchment paper. Place the balls on it, 5 cm apart. Gently press the balls with your fingers to flatten them.
11
Bake in an oven preheated to 160 degrees for 20 minutes. Let the cookies cool.
