Kolcheh Nowrozi with a Southeast Asian Twist

Ingredients

In this Southeast Asian adaptation, we incorporate lemongrass, ginger, and coconut to infuse the cookies with the flavors of the region. The traditional Iranian spices are replaced with Southeast Asian spices to create a unique fusion of tastes. Additionally, the cookies are topped with toasted coconut flakes for added texture and visual appeal. We alse have the original recipe for Kolcheh Nowrozi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon lemongrass, finely chopped 1 tablespoon lemongrass, finely chopped
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (40g) unsweetened coconut flakes, toasted (for garnish) 1/2 cup (40g) unsweetened coconut flakes, toasted (for garnish)

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 6g (3.8g saturated)
• Carbohydrates: 15g (7g sugars)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the lemongrass and ginger to the butter mixture and mix well.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until a soft dough forms.
6. 6.
   Roll the dough into small balls and place them on the prepared baking sheet, spacing them apart.
7. 7.
   Flatten each ball slightly with the back of a fork.
8. 8.
   Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
9. 9.
   Remove from the oven and let the cookies cool on a wire rack.
10. 10.
    Once cooled, sprinkle the toasted coconut flakes over the cookies for garnish.
11. 11.
    Serve and enjoy!

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalk with the back of a knife before finely chopping it.
• Coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown, stirring frequently to prevent burning.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of lime zest to the cookie dough.
• If you prefer a stronger ginger flavor, increase the amount of grated ginger to your liking.
• To make the cookies more festive, you can sprinkle them with colored sugar before baking.
• Store the cookies in an airtight container to maintain their freshness.
• These cookies make a wonderful gift for friends and family during festive occasions.

Serving advice

Serve these Southeast Asian Kolcheh Nowrozi cookies with a cup of fragrant jasmine tea or a refreshing glass of lemongrass-infused iced tea.

Presentation advice

Arrange the cookies on a decorative platter and sprinkle some additional toasted coconut flakes around them for an eye-catching presentation.