I’ve got a bit of a chickpea thing going on at the moment and some time ago I bought some Besan flour but hadn’t got around to using it. I wanted to make some chickpea biscuits but most of the recipes I found were chocolate ones or had too many other ingredients I couldn’t use, so I made one up and they turned out quite good. They are basically butter biscuits, but have a slightly nutty flavour.
Chickpea Biscuits (Low Chem)
- 125g unsalted butter, chopped and left at room temperature to soften
- 1/2 cup loosely packed brown sugar
- 1 tspn vanilla essence
- 1/4 tspn salt
- 2/3 cup besan (chickpea) flour
- 1/4 cup plain white flour
- 1/4 tspn baking soda
- Preheat the oven to 180 C. Line a baking tray with baking paper.
- Sift and thoroughly mix the plain flour, besan flour, salt and baking soda.
- Place the butter and sugar into another bowl and cream until light and fluffy. Add the vanilla and mix through.
- Slowly add the flour mix to the butter and sugar until just combined.
- Use a teaspoon to scoop out small quantities of dough and roll into balls. (I got 17)
- Lay the dough balls on the baking tray about 2cm apart from each other. Lightly press each ball until it is 1cm thick.
- Bake in the oven for approximatley 10 minutes or until the biscuits are golden brown.
- Let the biscuits cool on the tray for a couple of minutes then transfer to a wire rack to cool completely.
- Store in an airtight container.