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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
