Nan berenji

Method

1. 1 Beat the softened butter with the powdered sugar for 10 minutes until fluffy and white.
2. 2 Mix the egg yolks, rose water, and rice flour together using a wooden spoon.
3. 3 This version has a rose fragrance and is sprinkled with black sesame seeds, unlike the saffron-scented version.
4. 4 Let the dough rest in the refrigerator for 2 hours so that it absorbs all the water and becomes easier to shape.
5. 5 Roll the dough into balls, then flatten them and use a fork to press fan-shaped patterns onto the surface.
6. 6 Sprinkle with black sesame seeds and bake at 160 degrees for 16 minutes; the cake should remain white, not yellow.

With an appliance

• Oven 45 min

  Bake at 160 degrees for 16 minutes on the middle rack, then let cool on the tray as the cake is very fragile when hot.