Chickpea ghraiba

Chickpea ghraiba : Tunisian pastry.

Ingredients

• 300 g chickpea flour
• 100 g wheat flour
• 130 g sugar
• 160 g melted unsalted butter
• 1 g salt

Preparation

Sift chickpea flour, wheat flour, sugar and salt together. Break up lumps before adding fat.

Combine melted unsalted butter in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Mix with warm butter until the sandy dough holds when pressed. Do not add water.

Cover and rest for 30 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Shape 24 even short cylinders and place on a lined tray with space between biscuits.

Preheat the oven to 150 °C. Bake in a suitable dish for about 18 minutes, checking the colour and the centre.

Remove the tray when biscuits are baked but still pale. Cool on the tray as they are fragile while hot.

Cool completely before moving or storing. Divide according to the stated yield and serve on a dry plate.