4 servings

fine rice flour, 500 grams

very fine sugar, 200 grams

cooking oil, 250 grams

rosewater, 1/2 cup

eggs, two small

nan berenji


Mix oil, sugar and egg yolks and beat until soft. Beat egg whites separately until they thicken. Add rosewater, flour, and eggwhites to the mix and stir well. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours.Spread the dough on a flat non-stick surface to a thickness of 0.5 cm. Cut with a cookie-cutter, and cook in the oven at 300F for 15 to 20 minutes. Colour should not change much

Iranian Foods