Chickpea Flour Shortbread
Yummy stuff, great for the kids and the big kids too!
| Makes: | 16 - 20 pieces |
|---|---|
| Preparation: | 35 mins |
| Cooking: | nil |
Ingredients
- 2/3 cup sugar
- ¼ cup water
- 130 g unsalted butter
- 1/3 cup (60 g) chickpea flour, sifted
- ½ tsp almond essence
- Almonds, blanched (plunge into boiling water, then remove skins)
Instructions
- Put sugar and water into a pan; dissolve sugar over low heat. Boil for 5 minutes to make a sugar syrup (should be clear and colourless). Set aside.
- Put butter into a heavy-based saucepan; heat.
- Add flour gradually to butter; stir over a low heat for 5 minutes to make a roux.
- Add sugar syrup, stirring constantly; continue to cook over a very low heat for a further 2 - 3 minutes, without allowing mixture to brown.
- Add almond essence and ground cardamom.
- Pour into greased plate or cake tin. Cut into squares and place one blanched almond in each.
