Delicate Afghan Butter Cookies Kulche Birinjee Gluten Free
Delight your taste buds with these 'Delicate Afghan Butter Cookies Kulche Birinjee,' a timeless treat that’s naturally gluten-free and irresistibly melt-in-your-mouth. Made with rice flour, these cookies boast a tender, crumbly texture paired with the fragrant warmth of cardamom and the rich creaminess of butter. Perfectly simple yet elegant, these cookies come together in just under 40 minutes, making them an ideal choice for any occasion. For an authentic finishing touch, add a sprinkle of finely chopped pistachios to the center of each cookie, giving them a stunning, festive look. Whether served alongside a steaming cup of tea or as a sweet snack during any gathering, these Afghan butter cookies are sure to impress while catering to gluten-free diets.
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Cardamom powder
- 250 grams Rice flour
- 2 tablespoons Shelled pistachios, finely chopped (optional for garnish)
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large mixing bowl, use an electric handheld mixer or whisk to cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolks, vanilla extract, and cardamom powder to the butter mixture. Mix well until fully combined.
Gradually add the rice flour to the wet ingredients, stirring gently with a spatula or spoon until a soft dough forms. The dough should be slightly sticky but easy to handle.
Using clean hands, roll small portions of dough (about 1 tablespoon each) into smooth balls and gently flatten them slightly to form discs. Place them on the prepared baking sheet, spaced about 2 cm apart.
If desired, press a few chopped pistachios into the center of each cookie for an authentic decorative touch.
Bake the cookies in the preheated oven for 16-18 minutes, or until the edges are just starting to turn golden. Be careful not to overbake; the cookies should remain pale.
Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies with tea or coffee, and store any leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 99.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
