Naan Berenji

Prep time: 24 hour Cook time: 30 min Total time: 24 hour 30 min
4 Serving
Nice light flavored naturally-wheat free cookies from Iran ...
rice flour: 500g
cooking oil: 1 cup
sugar: 200g
egg: 2
rosewater: 1/2 cup
Mix oil, sugar and egg yolks and beat until soft. Beat egg whites separately until they thicken. Add rosewater, flour, and egg whites 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. enjoy it.