Nan-e nokhodchi - iranian cookie

Name: Nan-e nokhodchi - iranian cookie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: En
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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Appetizer

6 servings

Very Easy

45 min

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

Preparation

Preparation20 min

Cook time25 min

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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