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8 people made this
About this recipe:
These gluten-free biscuits are deliciously buttery and meltingly tender. They are made with chickpea flour, butter, sugar and rose water.
Makes: 40 biscuits, depending on size
300g chickpea (gram or besan) flour
300g cold butter, cut into pieces
300g icing sugar
a few drops rose water
- Preheat oven to 160 C / Gas 2 1/2. Line two baking trays with baking parchment.
- Process chickpea flour, butter, icing sugar and rose water 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.
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
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
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
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