Naneshirin
- sweet biscuits

INGREDIENTS

SERVES

METHOD

250 g of unsalted butter
175 g of icing sugar
1 teaspoon of ground cardamom
1 teaspoon of baking soda
500 g of wheat flour
1 egg white
Poppy seeds

IF YOU PREFER, YOU MAY ADD 1 TEASPOON
OF GROUND PEPPER TO THE DOUGH.

1 Melt the butter, and then let it cool down. Whip the butter, icing sugar, cardamom, and baking soda smoothly. Add the flour and knead the
dough until it is no longer sticky. Put the dough in a plastic
bag and let it stand for 24 hours at room temperature.
2 Make small balls the size of a walnut from the dough,
and place them on baking paper in a frying pan.
3 Glaze the cakes with egg white and sprinkle with poppy seeds.
Bake the cakes in the top of the oven at 200 degrees C (392 degrees F)
for 10 minutes and for a further10 minutes at 150 / 302 degrees.
They will then have a little crack on top and a golden colour.
4 Cool before serving.
.

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