Persian Rose Rice Cookies

Name: Persian Rose Rice Cookies
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 75 g sifted powdered sugar; 225 g soft butter; 300 g rice flour; 75 g cake flour; 1 egg yolk; 1 tbsp rose water (added to dough); 150 g sifted powdered sugar (for decoration); rose water (to adjust icing consistency), to taste; pink food coloring, to taste; candied rose petals or violets (for decoration), to taste; pink sugar pearls or sugar threads (for decoration), to taste

Rose water-scented rice biscuits, traditionally paired with black tea, also complement coffee or dry white wine.

1h 5m

Easy

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Ingredients

sifted powdered sugar 75 g

soft butter 225 g

rice flour 300 g

cake flour 75 g

egg yolk 1

rose water (added to dough) 1 tbsp

sifted powdered sugar (for decoration) 150 g

rose water (to adjust icing consistency) to taste

pink food coloring to taste

candied rose petals or violets (for decoration) to taste

pink sugar pearls or sugar threads (for decoration) to taste

Instructions

Make the dough

Mix powdered sugar, butter, both flours, egg yolk, and 1 tbsp rose water. Knead into a ball, wrap tightly with plastic wrap, and chill in the refrigerator. Preheat oven to 160°C (Th. 5). Line 2 baking sheets with parchment paper.

Shape the dough

Divide the dough into 22 small balls. Arrange on the prepared baking sheets, leaving space between them, and gently flatten.

Bake

Bake for 15 to 20 minutes, until the cookies start to harden and turn lightly golden. Let cool completely on the baking sheets.

Make the icing

Place powdered sugar in a bowl, add enough rose water to make a thick but pourable consistency. Add a small amount of pink food coloring to achieve a light pink shade.

Decorate

Spread icing over the cookie surfaces. Top with candied rose or violet petals, or pink sugar pearls and sugar threads. Enjoy once the icing has hardened.