Chickpea Flour Shortbread

• servings: Makes 16-18 cookies

Ingredients

125g confectioners' sugar

150g/160ml grapeseed oil, plus 1-2 tbsp if needed

250g chickpea flour

½ tsp ground cardamom a pinch of table salt

1 tbsp dried rose petals

1 egg yolk

1 tsp rose water

80g pistachios, roughly chopped, for rolling

Directions

Put all the ingredients apart from the pistachios in a mixer with a paddle attachment (or mix by hand in a large bowl) and work them slowly until they come to a rough crumb consistency.

Increase the speed to medium and work for a few seconds. The dough should come together into a ball, but I sometimes find that it stays in crumbs (gram flour can be drier than wheat flour); if this is the case, add another tablespoon or two of oil until the dough forms a ball.

Transfer the dough to the work surface and form into a log about 10 inches long. As this is a gluten-free dough, you will need to be very firm with it to show it who's boss.

Lay a large sheet of cling film flat on the work surface and sprinkle with the chopped pistachios.

Lift the dough log onto the nuts and roll and turn it to coat all over. Fold the cling film over and around the dough to cover, then roll up really tightly-this will help stick the pistachios securely in place.

Twist the ends of the cling film to seal. Place in the fridge to chill for at least an hour (up to 3 days).

Preheat the oven to 375°F/350°F convection and line a baking sheet with baking parchment.

Remove the dough from its cling film wrapper and cut in slices of just under ¼ inch. Lay them flat on the baking tray.

Bake for 10 minutes.

Then turn the tray around and bake for a further 8-10 minutes until the cookies are a lovely golden color and smell like roasted nuts.

Allow to cool on the tray before packing away in an airtight container.

Notes

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer