Prep 15 mins
Cook 30 mins
These are lovely little 'short' cookies that melt in your mouth.
- Beat butter & powdered sugar together until creamy.
- Add egg yolk & cardamom.
- With your hands knead in the chickpea flour until smooth.
- Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
- Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
- Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.
I subbed 2/3 of the butter for applesauce and used margarine for the rest. I also doubled the cardamom and omitted the egg yolk as my dough was FAR from short... it was just slightly thicker than cake batter, I didn't bother adding more flour though. They a strong but pleasant taste and work up so quickly! I think I'll be trying different variations such as brown sugar aa instead of powdered and maybe sub a little of that with some molasses to have molasses cookies; or, add some nuts and dried fruit. I cooked one batch form 50 min at 300F and the second 30 min at 350F. We all preferred the ones cooked at a higher temp as they were crunchy on the edges and soft in the centre.
These are fantastic - one of my DH's new favorites! I omitted the yolk and used brown sugar instead of powdered because that was what I had on hand, and they turned out great. Wonderful fragrant shortbread, really melt in your mouth. Thanks for posting these little gems!
I had some besan to use up (chickpea flour) and this was a good use. I used the egg yolk in mine. They are better after aging a few days, that way the cardamom really starts to shine. From the oven they are a little "beany." Maybe my chickpea flour was a little too old. While I enjoyed the cookies, I will probably try something else next time. I bet these would be nice with a light dusting of confectioners' sugar.