Chick Pea Shortbread

    20 minutes

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

    8 people made this

    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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    Reviews in English (3)


    These were ok, but not at all like shortbread. Quite chewy and had a slightly strange flavour. I wouldn't make them again.  -  05 Jul 2012  (Review from Allrecipes UK & Ireland)


    I didn't like these at all. Tried rolling the dough to different thicknesses but the texture and flavour didn't work for me.  -  13 Jun 2015  (Review from Allrecipes UK & Ireland)


    These were really yummy and well enjoyed. I did think they were far too sweet and rich, however. When I make these again I will add less sugar and butter.  -  30 Aug 2014  (Review from Allrecipes UK & Ireland)