in 8 simple steps
A Quick guide to
3 cups of chickpea flour
A teaspoon of baking powder.
1 egg (or 3 tablespoons of coconut oil/olive oil)
Honey to taste
Salt to taste
Sieve the chickpea flour into a bowl to get rid of clumps. Clumpy chickpea flour is the worst ingredient to make your biscuits.
Add all the ingredients and keep on blending until you end up with the smooth dough. You can also add vanilla extract, cocoa powder, dried herbs, and/or dry fruits.
If you feel the mixture is moist, just add some more chickpea flour. You need dough, not cake batter.
A tough dough may become flaky biscuits. So, if you find that you have ended up with a tough dough, slowly add a few teaspoons of water or milk and keep kneading it till it becomes soft.
You should rest your dough for 2 to 4 hours in the refrigerator before proceeding to the next step.
After the long wait, bring out the dough from the refrigerator and use your rolling pin to make thick flatbread.
Place the cookie cutter on the rolled dough and press it to cut into your little cookies. It is best to start from the edge. You can shape them as you desire!
Preheat your oven, and place the cookies carefully on the tray. Arrange the biscuits side by side, just touching each other.
Set the timer for 25 mins at 425 degrees Fahrenheit. Once the oven dings, you can bring out your freshly made delicious chickpea flour biscuits.
Chickpea flour biscuits can be stored for days in an airtight container. So, just spare a bit of sweat in making these delicious quick biscuits to enjoy them for days!
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