Sepahsalari Sweets: The Secret to Baking a Traditional Cookie with an Authentic Flavour!

Ingredients:
70 grams rice flour
200 grams pastry flour
1 and a half teaspoon cardamom powder
100 grams solid oil
30 grams liquid oil
2 eggs
100 grams sugar
100 grams yoghurt
1 and a half tablespoons rose water
1 teaspoon baking powder
Half a teaspoon baking soda
(Makes about 25 cookies)
Recipe:
First, put pastry flour, rice flour, and cardamom powder in a bowl and mix everything with a whisk. Then, add the liquid oil and mix the ingredients together with an electric mixer. Now add the solid oil and mix well for 8 minutes with a mixer until a light, creamy dough is obtained. Set the dough bowl aside and in another bowl, mix the eggs, yoghurt, sugar, baking powder, and baking soda until the ingredients are just mixed together. Then, add the prepared ingredients to the dough bowl and mix everything together with a whisk. Mix the mixture, now pour the combined ingredients into a nylon funnel and pipe into a mould that we have previously lined with greaseproof paper.
Be sure to coat the stamp or metal mould with rice flour, then place it on the pastry
(You should not press the stamp too hard because the dough will spread), now brush the cookies with egg yolk and place them in the preheated oven on the middle shelf for 15 to 20 minutes.
Electric oven, lower element and convection, 175 degrees
Gas oven, lower element, 185 degrees Toaster and solar and macro element, lower convection, 165 degrees for
After this time, the baked cookies are ready to serve. Enjoy.