Spice Biscuits (Cookies)

Not an invention for wheat free persons but a traditional gluten free biscuit which the Iranians associated with Holidays. Originally, the rice flour was obtained by washing and drying ground rice and then grinding to fine flour. Today rice flour is one of the most available gluten free flours to buy. The rosewater - original or vanilla - modern is optional and can be used to ring the changes.

Alternatively, you can substitute ½tsp of cinnamon for the cardamom and the grated zest of an orange for a totally different taste - ie cinnamon cookies

24-30 biscuits (cookies) depending on size see picture - this is a full width/depth baking tray.

150g (5oz) butter or vegetable margarine
85g (2 ½ oz) icing (confectioner's) sugar
5 cardamom pods
275g (9oz) rice flour - sifted
1 large egg yolk
1 tsp rosewater or 1 tsp vanilla (optional)
2 tbsp poppy seeds or crushed pistachios or 30 pistachios or almonds

Either by hand or using an electric beater cream the butter and sugar together. Split the cardamom pods and extract the seeds, using either a pestle and mortar or something heavy crush these to a powdery texture - very easy and add to the butter once it has become pale in colour and fluffy.

Beat in the egg yolk and the sugar and then gradually work in (add slowly) the flour. You should now have soft dough.

Spread a large piece of cling film (saran wrap) on your work surface or board and transfer the dough to this. Roll into a long sausage about 48cms (18inches) then wrap in the film (wrap) and leave for about an hour to settle.

Line a baking tray with some parchment and heat the oven to 190C, 170C, Fan 350F, Gas mark .

Unwrap the dough and cut into 1½cm (½inch) slices, transfer to the baking tray, squash slightly and scatter the poppy seeds, pistachio bits or insert a whole pistachio on the tops.

Bake for about 15 minutes until very slightly browned on the base. Allow cooling for at least 10 minutes before lifting off -

Gluten Free Spicy Shortbread Nan-e Berenji