Soft Qazvin Chai Nan (Persian Cardamom Tea Cookies)

Ingredients

• 1 large egg
• 250 g cake flour
• 60 g whole milk
• 60 g neutral oil
• 100 g granulated sugar or powdered sugar (I used powdered sugar)
• 1 tsp ground cardamom (I used 6 drops of cardamom extract)
• 1 pinch salt
• 1/2 tsp vanilla powder
• 2 g baking powder
• 2 g instant yeast
• 1 egg yolk
• 1/2 tsp strong brewed saffron
• 1 drop cardamom extract
• 1 drop yellow food coloring (optional)

Steps

1. Mix the flour, salt, baking powder, and instant yeast.
2. In another bowl, beat the egg, sugar (or powdered sugar), vanilla, and cardamom until light and slightly fluffy.
3. Add the milk and oil, then mix until combined.
4. Add the flour mixture and mix until a soft dough forms. The dough is naturally sticky. Do not add extra flour.
5. Cover the dough and let it rest at room temperature for 2 hours. Don't expect it to double in size like bread dough. It will simply become much less sticky after resting.
6. Roll the dough out on a lightly floured surface to about 1 cm (⅜ inch) thick. Create the traditional pattern using a ridged rolling pin or the back of a fork.
7. Mix the egg wash ingredients. Brush the dough once, wait 1 minute, then brush it again for a richer golden color after baking.
8. Cut the dough with a plain or fluted cutter, dipping the cutter in flour between cuts.
9. Arrange the pieces on a baking tray, leaving a little space between them, and sprinkle with sesame seeds.
10. Bake in a preheated 180°C (350°F) oven for 12–15 minutes. Baking time may vary depending on your oven. If needed, broil for 1–2 minutes at the end for extra color.
11. These pastries are soft. Store them in an airtight container to keep them from drying out, or freeze any leftovers.
12. Double-brushing the egg wash gives the pastries a deeper golden color.
13. If your cuts aren't perfectly straight… don't worry—mine weren't either! 😂
14. The texture is soft, tender, and lightly crumbly, with the delicate aroma of cardamom and saffron.