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
|Prep time||15 minutes|
|Cook time||50 minutes|
|Serves||Makes 12 pieces|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.