- 2 cups chickpea flour
- 1 cup confectioners’ sugar
- 1/2 cup all-purpose flour
- 1 1/2 sticks unsalted butter
- 1/2 teaspoon kosher salt
How to make this recipe
- Preheat the oven to 350°. Spread the chickpea flour on a rimmed baking sheet and toast for about 15 minutes, stirring occasionally, until lightly browned. Reduce the oven temperature to 325°.
- Meanwhile, sift the sugar and all- purpose flour into the bowl of a stand mixer. Carefully sift in the hot chickpea flour.
- In a saucepan, bring the butter just to a boil with the salt. Turn the mixer to its next-to-lowest speed and slowly drizzle the hot butter into the flour mixture. Continue beating the dough at this speed until it forms a solid ball, about 20 minutes.
- Scrape the dough out onto a sheet of parchment paper and cover with another sheet of parchment paper. Roll out the dough into a 3/4-inch-thick rectangle. Peel off the top layer of parchment paper, transfer the dough to a baking sheet and refrigerate until firm, about 20 minutes.
- Line another baking sheet with parchment paper. Cut the dough into 1-inch squares and arrange at least 1 inch apart on the lined baking sheets. Bake for about 10 minutes, until the squares are lightly browned at the edges; rotate the baking sheets from front to back and top to bottom halfway through baking. Transfer the shortbreads to a rack and let cool to room temperature before serving.
The cookies can be stored at room temperature for 3 days.