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A great deal of what goes on in my kitchen happens by a) mistake b) neglect or c) just dumb luck. Ergo, I am far from the greatest cook, although I could be considered the 1) most experimental 2) luckiest or 3) most necessary to avoid cook. Depending on the recipe.
Persian Tea cookies have never been a staple in our Christmas traditions. However, since moving to Japan, I've been trying to come up with a tasty treat that involves liberal amounts of rice flour. (The connection is shaky, I know. Whatever does rice have to do with Japan?) But I whipped up this recipe (see "c" above) and concocted a batch the other day and boy howdy, new holiday tradition it is. (see "2" above) And wheatless, too! I love ya, gluten-freers!
Persian Tea cookies have never been a staple in our Christmas traditions. However, since moving to Japan, I've been trying to come up with a tasty treat that involves liberal amounts of rice flour. (The connection is shaky, I know. Whatever does rice have to do with Japan?) But I whipped up this recipe (see "c" above) and concocted a batch the other day and boy howdy, new holiday tradition it is. (see "2" above) And wheatless, too! I love ya, gluten-freers!
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Signing UpStep 1Persian Tea Cookies: The ingredients
First, the ingredients. You'll need:
2 1/2 cups rice flour (I imagine it's pretty easy to find in any grocery store larger than a 7-11, but please feel free to correct me in the comments)
2 cups white sugar
3 eggs, separated into whites and yolks (I don't usually encourage egg segregation but it's necessary here)
1 cup of unsalted butter (don't skimp and try butter-like spread. Just...don't.)
1 tablespoon of honey
1 teaspoon baking powder
2 teaspoons vanilla
cinnamon to taste (I personally don't like it, but I've been told it's divine if you do)
(Notice the picture includes yogurt. Don't be fooled! That was my breakfast.)
(Also, fluffy baby head in the corner is not included.)
2 1/2 cups rice flour (I imagine it's pretty easy to find in any grocery store larger than a 7-11, but please feel free to correct me in the comments)
2 cups white sugar
3 eggs, separated into whites and yolks (I don't usually encourage egg segregation but it's necessary here)
1 cup of unsalted butter (don't skimp and try butter-like spread. Just...don't.)
1 tablespoon of honey
1 teaspoon baking powder
2 teaspoons vanilla
cinnamon to taste (I personally don't like it, but I've been told it's divine if you do)
(Notice the picture includes yogurt. Don't be fooled! That was my breakfast.)
(Also, fluffy baby head in the corner is not included.)
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Stay frosted, indeed :)
Sunshiine