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This Persian recipe is always brought out for their new year but can be enjoyed anytime by everyone as it’s vegan and gluten free. Using chickpea flour gives a delicate and crumbly melt-in-your-mouth biscuit with fragrant flavours of cardamom, pistachio and rose water carrying you eastward.
Ingredients:
260g chickpea flour
135g icing sugar
65g ghee
60g sunflower oil
¾ tsp ground cardamom
1 tsp rose water
Chopped pistachios to garnish
Method:
In a large bowl mix together the ghee, oil, sugar, rose water and cardamom, beat until creamy. Gradually add the chickpea flour and continue to beat for a few minutes until all the dough holds together.
On a clean work surface lay a piece of parchment paper, place the dough on this and then place another piece of parchment paper on top. Using a rolling pin, roll the dough out to about ½ inch thick. Place this in the fridge and allow to chill for appx 45mins.
Preheat oven to 140c (fan). Line a baking tray with parchment paper.
Take the dough out the fridge and use a clover shaped cookie cutter to cut out the cookies. Place them on the baking tray leaving a little space between each and garnish with the chopped pistachio. Bake for appx. 25 mins, until slightly golden.
Remove from the oven and allow to cool.
Enjoy.
Gaby Van Clarke
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