PERSIAN CHICKPEA BISCUITS
This Recipe Makes ± 28 Biscuits
Don’t let the chickpea component put you off. The chickpea flour will result in a crumbly, melt-in-your-mouth biscuit & I personally feel like they are a mix of chana magaj & naan khattais when it comes to the taste – and who doesn’t love those two sweet treats already!
I first tasted these at a small Iranian Bakery back when I resided in Dubai & it was absolutely divine that I now make them so often.
Persian Chickpea Biscuits Ingredients:
- 130 grams butter / margarine, room temperature
- 2 cups chickpea (chana/besan/gram) flour
- 1 teaspoon elachi (cardamom) powder
- 1 cup icing (confectionery) sugar
- ¼ cups all-purpose or cake flour for dipping cookie cutter
- pistachios for decorating (optional)
- Firstly, be sure that the butter or margarine is at room temperature.
- For this recipe, the main ingredient is Chickpea Flour. It is also referred to as Chana, Gram or Besan flour & can be found at local Indian spice stores.
- Line a baking tray with baking paper & set aside.
- Add the butter or margarine to a mixing bowl.
- Add in the icing (confectionery) sugar.
- Cream the butter / margarine & the icing (confectionery) sugar. This can be done by hand using a wooden spoon or with an electric mixer.
- Once creamed, add in the Chickpea (Chana, Gram or Besan) flour.
- Add in the cardamom (elachie) powder.
- Mix using a wooden spoon.
- Next, use your hands to bring the dough together.
- Next, wrap the dough in plastic wrap.
- Allow the dough to rest for 6 hours at room temperature. This will allow the dough to soften & retain the moisture.
- After 6 hours of resting, remove the plastic wrap.
- At this point, go ahead & preheat oven to 150° Celsius or 302° Fahrenheit.
- Place a sheet of wax or parchment paper onto a working surface.
- Place the dough over the wax or parchment paper & lay another sheet over the dough.
- Flatten the dough using your hands.
- Use a rolling pin & roll out the dough leaving about 2-3 centimeters height in them.
- Grab a small cookie cutter of your choice & add a little all-purpose or cake flour to a bowl.
- Dip the cookie cutter into the bowl of flour.
- Press the biscuit (cookie) cutters into the dough, cutting out as many shapes as you can. Dip the cutter into the flour so that it doesn’t stick onto the dough.
- Once the shapes are cut out, bring the remaining dough together, roll & cut out more shapes until all the dough has been used.
- Place the cut out dough onto the lined baking tray.
- They may be baked as is but I prefer to take them a step further & top them off with pistachios.
- Bake them for 8-10 minutes in the preheated oven at 180° Celsius.
- Once baked, do not attempt to touch them. Allow them to cool for at least 5 minutes on the baking tray. They are very fragile, airy & pillow like as soon as they are baked & they need to cool down in order to harden.
- Once cooled & hardened, these Persian Chickpea Biscuits are ready to be plated & served.
- Store these Persian Chickpea Biscuits in an airtight container for up to two weeks.
- They are crunchy & super delicious.
- They make for beautiful gifts or eid & diwali parcels.
- If you enjoyed these Persian Chickpea Biscuits, you may also enjoy these varieties of biscuits (cookies).