These Persian cardamom rice flour cookies are perfectly crunchy on the outside and soft in the middle. Kissed with cardamom and rosewater, they are a delightful Persian cookie that you’re going to love.
These little cookies remind me of my childhood.
If you go into any Persian home, you will almost always find a plate (most likely a tupperware container) of these cookies lying around. I got the recipe from my mamajoon (grandmother in Farsi) and made a few tweaks, upping the cardamom slightly (I love its flavour!, adding rosewater (again – I love it’s flavour) and reducing the amount of sugar a bit.
I tried to make healthy versions but couldn’t replicate the texture or flavour using coconut oil and maple syrup which are my go-to for healthy baking. Coconut oil can be fickle in baking often resulting in a crispy baked good which sometimes works but sometimes doesn’t. Besides I can’t mess with my mamajoons recipe too much anyway.
They are really simple to make as far as cookies go, however I do strongly recommend chilling the dough (for at least 6 hours – overnight is best) as this helps to create the lovely crunchy on the outside, softer in the middle cookie – and stops them from melting away when baked. The recipe makes around 36 little cookies (Persians like to cook in bulk) so half the recipe if you don’t want this many. They are quite small, so don’t feel too guilty if you eat a few (like I did!).
These are traditional cookies that are light and slightly crumbly, with a hint of cardamom and rosewater. Perfect to have with a cup of Persian tea (black tea with cardamom). I hope you enjoy my mamajoons recipe and I would love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large mixing bowl
- Stand mixer
- Baking trays lined with baking paper (need 2 trays)
- 3 cups rice flour
- 1 + 1/2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 3 eggs
- 3/4 cup caster sugar
- 1 cup butter
- 1/2 cup good quality olive oil
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons iranian rose water
- 2 tablespoons poppy seeds
1. In the large mixing bowl, mix together the rice flour, ground cardamom and baking powder. Using a stand mixer whisk the eggs and sugar until fluffy and smooth. Add the butter/oil, vanilla and rosewater, mixing until smooth.
2. Pour the dry ingredients into the stand mixer and lightly mix until all combined. The batter will be quite wet. Cover the bowl with glad wrap to chill for at least 6 hours or over night.
3. When you’re ready, preheat the oven to 175°C. Using a spoon, scoop out spoonfuls of batter and use your hands roll each part into a ball and place each cookie on the prepared baking tray. Flatten with a fork and sprinkle poppy seeds on top of each cookie. Bake the cookies for 10 minutes. When baked, remove the tray from the oven and allow to cool for 10 minutes, then transfer the cookies to wire racks for cooling.
Storage: cookies will store in an airtight container in the pantry for up to 10 days.
Like this recipe? Yum it on Yummly.
For another cookie recipe, try my salted dark choc-chip cookies.
Or my pumpkin pie cookies.
Anisa – The Macadames. xx