For the third day of Blogging Marathon for which I am baking with whole grains, I decided to use rice flour. Rice flour is gluten free and it is tough to bind it together to bake a cookie. This Persian cookie uses egg yolks for binding. As I was changing it to eggless recipe, I substituted the egg yolks with milk and had my fingers crossed while the cookies were in the oven. I took out the first batch slightly brown. So the crust was crispy while the inside was chewy. So I took out the next batch little early retaining the white colour of the cookies and they came out super soft and chewy. They were so cute to look at and we just loved them. Making sugar syrup was the toughest part of making these cookies. At first I added water as suggested in the recipe and got some crystalised sugar at the end. So again I added some water and made the syrup again. This time I added 2 tsp of lemon juice and boiled it. I ended up with exactly half a cup of thick sugar syrup. That is what is needed for the cookie. Prepare the syrup ahead because it needs time for cooling. I made it during the noon and made the dough in the evening. Then I refrigerated the dough overnight and baked the cookies at 4:00AM today. As the process has three stages plan accordingly.
Recipe Adapted From Turmeric and Saffron Makes 3 dozen cookies Ingredients: For The Syrup: Sugar-3/4 cup Water-3/4 cup Lemon Juice-2 tsp Rose Essence-1/2 tsp Other Ingredients: Rice Flour-2 cups Milk-1/4 cup Butter-1/2 cup Oil-1/4 cup Cardamom Powder-1/2 tsp Vanilla Essence-1/4 tsp Pistachios-20-25 crushed for topping Procedure: 1. Add water and sugar and bring it to boil. 2. Reduce flame and let it boil until it comes to half a cup. 3. Add lemon juice and rose essence and allow it to cool completely. 4. Beat butter and oil until creamy. 5. Add the milk and vanilla and beat until incorporated. 6. Mix rice flour and cardamom powder. 7. Beat until well incorporated. 8. Add the sugar syrup and beat well. The dough will be sticky and thin. 9. Place it in a cling wrap and refrigerate for at least 6 hours. I kept it in the fridge overnight and baked them in the morning. 10. Preheat oven to 175C. 11. Pinch small portion of the dough and roll into a small ball. 12. Place it on a lined baking tray 2″ apart. 13. With a flat bowl, press each ball into a thick cookie. 14. With the help of a knife or fork make some designs on the top of the cookie. 15. Sprinkle crushed pistas on top. 16. Bake for 10-12 minutes or until the bottom of the cookie is golden. The top needs to be white. 17. Remove from oven and allow it to cool in the tray for 5 minutes. 18. Using a small spatula remove the cookies from the tray and allow it to cool. 19. Finish baking the remaining dough. 20. Store in airtight jar.
Make sugar syrup and allow it to cool.
Cream together butter, oil, milk, vanilla.
Add cardamom mixed rice flour.
Add the syrup and mix.
The dough will be thin and sticky.
Place it in a cling wrap and refrigerate for minimum 6 hours.
Roll out small balls and place 2″ apart.
Press with a bowl to flatten, do some markings with a knife or fork and sprinkle pistas on top.
Bake, cool and serve.
Aren’t they cute??
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25
I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.
Wow Gayatri. You baked these at 4 am. OMG! I must admire your stamina. Also I assumed that you had make the cookies in a mould. Should have know you will never need one they are perfect.
Delicious and So mouthwatering… oh the color is so tempting… bookmarking this!!!
Sowmya
Ongoing Event – Breakfast
Ongoing Event – Tried and Tasted – Raks Kitchen
Perfect , so good . i have bookmarked
tempting cookies..
Delicious and eye catching cookies..Love it..
Saras
Dish In 30 Minutes – Soups & Salad
Cute Cookies… nice clicks
They are really cute Gayathri! Look like palkova from Lala corner sweet stall! 🙂
Looks delicious…
Yes, they are really cute and yummy….
They are not only cute, they look stunning Gayathri…Kudos on a great job done in making it eggless!..
Really yummy and tasty .. bookmarked
http://dailychoresrecorded.blogspot.in/
cute and delicious cookies 🙂
yummy and mouthwatering cookies:)
wow , like the cuties and with rice flour.very impressive.
Happy to follow you.
I have seen these cookies in a local Middle Eastern restaurant here. Looks very tempting and your clicks are awesome! Bookmarking this 🙂
Amazing clicks dear and simply wonderful recipe. Mouthwatering here.
Wow Gayatri. You baked these at 4 am. OMG! I must admire your stamina. Also I assumed that you had make the cookies in a mould. Should have know you will never need one they are perfect.
First time here…
cookies looks cute and mouth-watering…..
http://foody-buddy.blogspot.com/
Looks perfect need some.
never heard of cookies with rice flour….perfectly made …surely will give it a try….btw beautiful clicks…
“Healthy Recipe Substitution” HRS EVENT Dec 20th to Mar 20th
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do you mean rose water, or are you certain you mean rose essence?? 1/2 tsp seems like a lot o_o
It is the clear rose essence we get some what similar to vanilla essence..
so tempting Cookies with rice flour
OMG ! Its tooooooo perfect… First time to ur space… Glad to follow u…
http://recipe-excavator.blogspot.com
This is totally unique one. Cookies with rice flour sound really interesting.
Is t th pacha arisi maavu tat we use fr idiappams???
No it is the usual rice flour we add in bajji batter.
Very cute and interesting ..never ate cookies made out of rice flour!
these look so beautiful and must be so tasty
Those cookies look super cute. can’t believe they are gluten free.
Love this cute cookies and simple recipe for any new baker thanks for sharing with us