Persian Rice Crescents Recipe

Persian Rice Crescents Recipes

Ingredients :

225g unsalted butter, softened plus extra for greasing

115g icing sugar, sifted

2 egg yolks

1 tsp ground cinnamon or 1 tbsp rosewater

250g rice flour, sifted

1 egg white, lightly beaten

60g finely chopped pistachio nuts or almonds

Method :

Grease several baking trays lightly with a little butter. Using a electric mixer, beat the butter until light and creamy in a large bowl. Gradually add the icing sugar and beat for about 2 minutes until light and fluffy. Gradually add the egg yolks, beating well after each addition. Add the cardamom and the rice flour and mix into a soft dough.

Turn the dough on to a lightly floured surface and knead lightly. Turn the mixing bowl over the dough and allow to rest, about 1 hour. Form heaped teaspoonfuls of the dough into balls, then form into crescent shapes. Place 5cm apart on the prepared baking trays. Mark a pattern on the tops with a spoon.

Brush each crescent with a little beaten egg white and sprinkle with the chopped nuts. Bake in preheated oven 350F/Gas 4, for about 15 minutes until the bases begin to color; the tops should remain very pale. Reduce the heat if the tops begin to color. Cool on the baking trays for about 2 minutes, then transfer the biscuits to wire racks to cool completely. Dust with icing sugar before serving.

These little biscuits made with rice flour have a fine texture and a delicate flavor. They are excellent with strong black coffee. Cooking oil sprays are ideal for greasing baking sheets lightly for baking biscuits.

Makes 16

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