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Koloocheh Fuman
Walnut-filled cookies
Koloocheh Fumani (کلوچه فومن): round walnut-filled cookies from Fuman, Gilan
PersianOn the road from Rasht up to the hill village of Masuleh, the little town of Fuman is lined with bakeries selling koloocheh: thick round cookies, crisp outside and cake-like inside, filled with ground walnut, sugar and cardamom and stamped with a pattern on top. Travellers buy them by the box for tea, and they are a favourite gift at Nowruz. A common mistake is overworking the dough, which makes them tough rather than tender and crumbly. Chef's tip: chill the filled discs for 15 minutes before stamping and baking, so the pattern stays sharp and the walnut filling does not burst through.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the dough
- 14 oz plain flour
- 1 tsp baking powder
- 4 oz buttermelted and cooled
- ¼ cup sunflower oil
- 3 ½ oz caster sugar
- 2 eggsplus 1 yolk for glazing
- ¼ cup milk
- 1 tsp vanilla extract
- 1 pinch salt
For the filling
- 7 oz walnutsfinely ground
- 4 oz icing sugar
- 1 ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 1 tbsp rosewater
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Method
0/6 doneStep 1: Mix the 7 oz walnuts, 4 oz icing sugar, 1 ½ tsp ground cardamom, ½ tsp ground cinnamon and 1 tbsp rosewater into a damp, crumbly paste that holds when pressed. Set aside.
5 minStep 2: Whisk the 4 oz butter, ¼ cup sunflower oil, 3 ½ oz caster sugar, 2 eggs (keep the extra yolk for later), ¼ cup milk, 1 tsp vanilla extract and 1 pinch salt until smooth.
3 minStep 3: Sift in the 14 oz plain flour and 1 tsp baking powder and mix with your hand just until a soft dough forms that comes away from the bowl. Cover and rest 20 minutes.
22 minStep 4: Heat the oven to 350°F (325°F fan) and line two trays with baking paper. Divide the dough into 16 balls. Flatten each to a 9 cm disc in your palm, put a heaped tablespoon of filling in the middle, gather the edges up over it and pinch closed.
15 minStep 5: Turn seam side down and press to a 7 cm round about 1.5 cm thick. Press a pattern on top with a cookie stamp or the tines of a fork. Chill for 15 minutes.
17 minStep 6: Brush with the beaten egg yolk and bake for 20–25 minutes until deep golden on top and lightly browned underneath. Cool on the tray; they firm up as they cool and keep a week in a tin.
25 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 5 g
- Carbs
- 28 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koloocheh Fuman take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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