Ingredients for 50 cookies
2 Cups rice flour
1 Cup confection sugar
200 Grams butter at room temperature
1 Large egg yolk
1 Teaspoon cardamom powder
1 Teaspoon Gorfee seeds as decoration and flavor (or your favorite seeds)
Pinch of salt
Directions
1 – Preheat the oven to 350 °F (180 °C)
2 – In a medium size bowl beat together the sugar and butter until creamy and fluffy
3 – Add the egg yolk and cardamom and continue to mix
4 – Strain the rice flour, mix it with the salt, and add it to the mixture ½ cup at a time and mix.
5 -If you are using a hand mixer the beating of mixture is difficult after adding the second cup of the rice. The dough would be stiff for the mixer and it should be kneading with hand. Transfer out the dough from the mixing bowl to a slightly floured surface and knead for 15-20 minutes until the dough is blended and soft.
6 – Cover the dough in plastic wrap and keep in refrigerator for 10-12 hours.
7 -Place two cookie trays with parchment paper, divide the dough into two portions, keep 1 portion in the refrigerator while working on the other one.
8 – Make 2-3 centimeter bolls with your hands and place them 4-5 cm apart on cookie trays.
9 – Sprinkle over the seeds and use the back of a fork soaked in beaten egg to flatten slightly before cooking.
10 – Bake in oven for 12 minutes until cookies are slightly brown.
11 – Transfer baked cookies to a wire rack to cool before serving.
12 – Keep in an air tight container for future serving.
Notes
The dough should be kept cool before being baked. Do not leave it for a long time on the counter. Take out of refrigerator the amount you can work on quickly.
After being kept in refrigerator, the dough is stiff and hard to knead and form. You may cut the dough with a sharp knife into two centimetre cubes and press each cube with your thumb into a round shape tablespoon to form a half boll. This also helps to make equal size cookies.
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