Ingredients

The following ingredients have 12 Servings
  • 1/2 cup vegetable oil
  • 3/4 cup confectioners sugar
  • 1 egg yolk
  • 2 cups fine rice flour
  • 1/4 cup rose water
  • 1-2 tablespoons poppy seeds

Instruction

  • In a large bowl, mix together the oil and sugar with a hand mixer on medium speed for 1-2 minutes.
  • Add egg yolk and mix for another 20-30 seconds.
  • Sift in the rice flour, in three batches. Using a spatula, fold in the flour into mixture after each batch is added.
  • Add the rose water.
  • Knead the mixture for 5-10 minutes. Shape into a ball and wrap tightly with plastic wrap and place in the refrigerator overnight.
  • Preheat oven to 325 F and line baking sheet with parchment paper.
  • Roll dough into small 1-inch balls and flatten the cookie into a small disc. Repair any cracks on the edges and place on baking sheet.
  • Using the curve of a small teaspoon make overlapping arch-shaped indentation marks on the top. Sprinkle with poppy seeds.
  • Bake for 20-25 minutes until the bottom and edges begins to turn a light golden colour.
  • Let completely cool before carefully removing from baking tray.