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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
Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.