Nan-e nokhodchi - iranian cookie

Ingredients

• Chick Pea Flour / Besan - 2 1/4 cups
• Vegetable Oil - 3/4 cup
• Cardamom powder - 2 teaspoons
• Rose Water - 1/2 tablespoon
• Sugar - 3/4 cup
• Slivered Pistas

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Preparation

• Roast the flour till it slightly changes color. Keep it aside and let it cool. Be careful, because besan burns quick.
• Powder the sugar. Add sugar, cardamom powder, rose water to oil and beat till white and fluffy.
• Add the flour and bring every thing together. The dough resembled pie dough. Wrap the dough in a plastic wrap and refrigerate for an hour.
• On the counter roll out the dough into a rectangle. The dough is crumby, so it is little hard to roll it.
  
• Cut out cookies with clover biscuit cutter. Remove the cut cookies from the counter using a knife and carefully shift them to a foil lined tray.
• Preheat oven to 150C. Bake till the cookies become slightly brown. Remove from oven and let it cool on tray for 5 minutes. Then transfer to a wire rack.
• After it is completely cool, store in air tight container. Enjoy with a cup of coffee or tea.

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