Chickpea shortbread

Chickpea shortbread

Middle Eastern
15 mins Prep · 50 mins Cook

Chickpea flour works as a binding agent in a variety of recipes. We use it to make this deliciously delicate and slightly sweet shortbread that pairs perfectly with fresh fruit or a cup of piping-hot tea

Created by Spinneys
Prep time 15 minutes
Cook time 50 minutes
Serves Makes 12 pieces
Cuisine Middle Eastern
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 308
Fat 17.8g
Saturates 10.8g
Protein 4.2g
Carbs 33.7g
Sugars 10.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Grease a 20cm round fluted tart tin.


Toast the chickpea flour in a dry frying pan over a medium-low heat, stirring slowly and constantly, until it is light brown and has a nutty aroma, approx. 6 to 8 minutes. Immediately spread the flour on a plate to cool.


Melt the butter and allow to cool. Beat the cooled butter, vanilla, 55g of caster sugar and 55g of icing sugar, corn flour and chickpea flour in a bowl with an electric mixer until thick. Stir in the all-purpose flour.


Press the mixture into the tin and prick lightly with a fork.


Bake for 35-40 minutes or until firm and golden brown.


Sprinkle with the extra caster sugar while still hot and cut into wedges to serve.