Kurdish Rice Flour Cookies (Gluten Free)

I saw some fascinating rice flour cookies in Taste of Beirut some time ago and had been wanting to make them.  I, however, have the distinction of being a food blogger and not owning even one cookie cutter.  Am I slacking off?  Maybe.

Anyway, last year, Ann Low of Anncoo Journal sent me a set of Mooncake molds and I thought that I might be able to use these to cut the cookies.  In fact, when I read all the comments under the recipe, Joumana (Taste of Beirut) said that she used mooncake molds she bought at China town herself.  This was just great.

I decided to go ahead and make the beautiful cookies.

I didn't have rose water so I used orange flower water instead.  Other than that, I followed the recipe to a tee, and the cookies didn't disappoint.  They were very delicately textured and flavored and just lovely.  What a nice way to spend the afternoon!

Kurdish Rice Flour Cookies - Taste of Beirut

Ingredients

300g Rice Flour
1/2 Tsp Baking Powder
130 g Sugar
1 Egg
125g Melted Butter
2 Tsp Orange Flower Water
1 Tsp Cardamom

Step 1:  Mix the rice flour and baking powder in a medium sized bowl.

Step 2:  Beat the sugar and butter in a big bowl, then add the egg and orange flower water and beat until fluffy.

Step 3:  Add the rice flour slowly, beating it slowly and add incoporate the cardamom at the very end.

Step 4:  Wrap the dough in plastic and keep in the refrigerator overnight.

Step 5:  Flour the board with corn starch and flour your rolling pin as well as the dough can get sticky.

Step 6:  The dough should be around 5 mm in thickness.

Step 7:  Use the mooncake mold to cut the cookies and place them on oven paper.

Step 8:  Bake for 15 minutes at 160C.  The cookies should be done but still pale.

Please do go to Taste of Beirut to see the original recipe and the very interesting post about it.