نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بسكويت الشورت بريد بالحمّص

Middle Eastern 15 Mins Prep · 50 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a 20cm round fluted tart tin.
Toast the chickpea flour in a dry frying pan over a medium-low heat, stirring slowly and constantly, until it is light brown and has a nutty aroma, approx. 6 to 8 minutes. Immediately spread the flour on a plate to cool.
Melt the butter and allow to cool. Beat the cooled butter, vanilla, 55g of caster sugar and 55g of icing sugar, corn flour and chickpea flour in a bowl with an electric mixer until thick. Stir in the all-purpose flour.
Press the mixture into the tin and prick lightly with a fork.
Bake for 35-40 minutes or until firm and golden brown.
Sprinkle with the extra caster sugar while still hot and cut into wedges to serve.