Chick Pea Shortbread

Chick Pea Shortbread


6 people made this

These Tunisian biscuits are something like the Arabic version of shortbread. They are deliciously buttery and tender as well as being gluten-free.


Makes: 40 biscuits, depending on size

  • 300g chick pea (besan) flour
  • 300g cold butter, cut into pieces
  • 300g icing sugar
  • a few drops rosewater

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Preheat oven to 160 C. Line two baking trays with baking paper.
  2. Process chickpea flour, butter, icing sugar and rosewater in a food processor until a firm dough ball is formed.
  3. Roll dough out thickly on a floured surface and cut into shapes. Alternatively, shape into small thick rolls and slice. Transfer onto prepared baking trays.
  4. Bake in preheated oven for 10 minutes or until lightly golden. Let biscuits cool completely on the tray. Store in airtight tins.

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