Chick Pea Shortbread
These Tunisian biscuits are something like the Arabic version of shortbread. They are deliciously buttery and tender as well as being gluten-free.
Ingredients
Makes: 40 biscuits, depending on size
- 300g chick pea (besan) flour
- 300g cold butter, cut into pieces
- 300g icing sugar
- a few drops rosewater
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Preheat oven to 160 C. Line two baking trays with baking paper.
- Process chickpea flour, butter, icing sugar and rosewater in a food processor until a firm dough ball is formed.
- 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.
- 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 and Ratings
Global Ratings:
(4)
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)