Persian Bereshtook Cookies Recipe

Among the many beloved Persian sweets, Bereshtook holds a special place. This simple yet delightful treat, made from rice flour, butter, and powdered sugar, is often enjoyed during Nowruz celebrations, family gatherings, or as a sweet companion to a warm cup of Persian tea.

 

In this modern twist on a traditional recipe, we’re replacing shortening with natural unsalted butter for a smoother texture and richer flavour. It’s the perfect balance of old-world charm and contemporary taste, ideal for those who seek authentic Iranian desserts made a little lighter.

 

Ingredients:

 -  Rice flour: 2 cups

 -  Unsalted butter: 1 cup (about 120 g), at room temperature

 -  Powdered sugar: 1 cup, sifted

 -  Ground cardamom: ½ teaspoon

 -  Cocoa powder (optional): 2 tablespoons (for two-toned sweets)

 -  Crushed pistachios, sesame seeds, or dried rose petals for garnish

 

Instructions:

1. Toast the Rice Flour:

   In a dry pan over low heat, gently toast the rice flour until the raw smell disappears and the colour turns slightly creamy. Stir continuously to prevent burning.

 

2. Add the Butter:

   Add the room-temperature butter to the warm flour. Mix thoroughly until the texture becomes smooth and paste-like.

 

3. Incorporate Sugar and Cardamom:

   Sift in the powdered sugar and cardamom. Mix until fully combined. The result should be a soft, uniform dough.

 

4. (Optional) Make It Two-Toned:

   Divide the mixture in half and stir cocoa powder into one part to create a beautiful layered look.

 

5. Shape and Press:

   Line a tray with parchment paper or lightly grease it. Press the dough evenly into the tray using the back of a spoon or glass.

 

6. Decorate:

   Garnish with crushed pistachios, sesame seeds, or dried rose petals for a decorative touch.

 

7. Cool and Cut:

   Let the mixture cool completely at room temperature or in the fridge until firm. Then slice into squares or diamond shapes.

 

Final Tips:

 - If the dough feels too soft, add a bit more toasted rice flour.

 - Store in an airtight container in the fridge for up to 2 weeks.

 - Use decorative molds or cookie cutters for a festive presentation.