Nan-e nokhodchi - iranian cookie

6 servings
20 min
25 min
Very Easy




  • 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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