Naan Berenji cookies: Iran's recipe

Argentina plays with Bosnia and I carry this Bosnian recipe to the game with friends. Argentina wins, for little, but wins.

Week later, Argentina-Iran. Do I find out what happens if I don't carry an Iranian recipe to the game? Nor to sticks.

I look for a recipe and I encounter these rice flour cookies , gluten -free, light like air.

Ideal for tea time and not at all, not at all! For the game.

But there we are, Argentina wins 1 to 0. Messi puts the goal and everyone shouts.

Only I know the truth: without my cookies, we would not have reached anywhere.

Ingredients

For a beautiful source of cookies

• 500g. rice flour
• 2 eggs
• 200g. of impalpable sugar (Glass, ground)
• 200g. of oil
• 1/2 Cdita. baking powder
• 1/2 cup of rose water (if you don't have, you can put common water)
• Chia seeds (the original recipe has poppy seeds)

How to make cookies Naan Berenji: Iran's recipe

They are so delicate ...

sugar in a bowl and beat with the egg yolk Reserve the clear.

2. Add the oil and join.

3. Add rice flour and baking powder join everything well.

4. Beat the whites to snow and incorporate into the preparation very slowly, in an enveloping way.

5. Little by little, add rose water . A not very liquid paste should be left.

6. Take the mixture to the refrigerator for at least 2 hours (ideal all night).

7. Make balls with your hands and place them in a watchman.

8. Crush them with a fork, forming a cross . It is important that the fork is moistened in water, but will stick.

9. Llover the center of the cookies with poppy or, as I put me, from Chia.

10. Bake in a medium for about 10-15 minutes. The cookies must leave white , not golden. They are very crispy and airy.

And here my recipe from Iran

For this cookie afternoon