Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp saffron threads, crushed
- 1/4 cup barberries
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, cornstarch, powdered sugar, baking powder, and salt.
3. In a separate bowl, mix the softened butter, vegetable oil, and crushed saffron threads until well combined.
4. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
5. Fold in the barberries.
6. Roll the dough into small balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 110
Fat: 7g
Carbohydrates: 11g
Protein: 1g
Sodium: 30mg
Sugar: 4g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or rice flour.
- Barberries can be substituted with dried cranberries or currants.
Variations:
- Add chopped pistachios or almonds to the dough for extra crunch.
- Drizzle melted white chocolate over the cooled cookies for a sweeter finish.
Tips and tricks:
- To crush the saffron threads, use a mortar and pestle or place them on a cutting board and use the back of a spoon to crush them.
- Make sure the butter is softened before mixing it with the oil and saffron.
- Don't overmix the dough or the cookies will be tough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5-7 minutes, or until warm.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with extra crushed saffron threads and barberries for a festive touch.
Garnishes:
Crushed saffron threads and barberries
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own as a sweet snack.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk to moisten it.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling food to prevent the spread of bacteria.
Food history:
Gosh-e Fil is a traditional Iranian cookie that is often served during special occasions such as weddings and holidays.
Flavor profiles:
The saffron adds a subtle floral flavor to the cookies, while the barberries provide a tart and fruity contrast.
Serving suggestions:
Serve these cookies as a sweet treat with tea or coffee, or as a dessert after a meal.
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Region: Iranian