NAN-E BERENJI

Rice biscuits with cardamom

These little, distinctively flavoured biscuits are very easy to make. I have made them a little less sweeter than the Persian taste. You can leave them plain or, as I did, push a little pistachio sliver in the middle, or even a few rose petals. Makes 60 biscuits INGREDIENTS • 20 cardamom pods, seeds extracted• ½ tsp saffron strands• 130g caster (superfine) sugar, plus 1 tsp extra• 4 egg yolks• 3–4 tbsp rosewater• 125mL (½ cup) olive oil• 100g unsalted butter, at room temp• 200g rice flour• 230g besan (chickpea flour)• ½ tsp sea salt• Pistachio slivers & rose petals, to decorate (optional)• Icing sugar, to decorate (optional) METHOD 1. Using a mortar and pestle, grind together the cardamom seeds, saffron and 1 tsp caster sugar. 2. Beat the egg yolks and sugar in an electric…

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Good Organic Gardening (Digital) - 1 Issue, Issue #10.6 - 2020

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