Naan Berenji

                                                                                            

Ingredients:

For the dough:

For topping:

For the syrup:

Preparation:

For the syrup:

Combine the sugar and water in a small pot over medium heat, bring to a boil and stir well to dissolve the sugar for about 5 minutes.

Remove from heat, add the rose water and set aside to cool.

For the dough:

In a bowl mix rice flour with powdered cardamom. Set aside.

In a  bowl whisk the egg yolks with sugar until smooth and creamy. Add the butter and oil and beat well until fluffy.

Add the vanilla extract and the flour. Gradually add in one cup of the syrup and beat well with a mixer.

Place the dough in a bowl, cover with a plastic wrap and refrigerate for about six hours.

Pre-heat the oven to 180°C and line two baking sheets with parchment papers.

Take a tablespoon of the dough, flatten into round shapes into palm of your hand.

Shape the surface with a cookie stamp or a teaspoon (we ommited this).

Sprinkle some poppy seeds on top of each cookie.

Place on the cookie sheet and put it in the middle rack of the oven. Bake for 12-15 minutes.

Remove from the oven and gently place on the cooling racks.