These light flavoured wheat free cookies have a fluffy, delicate texture due to the addition of eggs and is a perfect snack for Iftar
1⁄3 cup canola oil
2⁄3 cup confectioners' sugar
2 tbsp rose water
2 1⁄4 cups rice flour
1⁄4 tsp baking powder
3⁄4 tsp ground cardamom
Ground roasted pistachio nuts (to garnish
Mix together the canola oil and white sugar.Beat eggs and add along with the rose water to the sugar mixture. Add the white rice flour, baking powder and cardamom and blend into a thick dough. Refrigerate for at least 20 minutes.
Preheat the oven to 180°C Line a cookie sheet with baking paper or oil lightly. Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet; repeat, leaving about an inch between cookies.
Sprinkle the ground pistachios on top. Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
Remove from the oven and allow to cool before removing from the paper. Be careful how you handle them as these cookies crumble very easily; store in an airtight container until serving.