Chickpea Shortbread (gluten-free)

I came up with this version of shortbread to create something resembling authentic Scottish shortbread biscuits. I know my vegan version is not the same as the buttery original but it does have a crispy exterior and soft, crumbly interior.

I chose chickpea flour for this recipe because I like the flavor of slightly sweetened chickpeas – the sweetness from the sugar combined with the fat offsets the hint of bitterness. I added further perfume with lemon zest and a hint of orange blossom water…creating a combination that screams Mediterranean and a texture that shouts Scottish. I know that mixture

Subscription Required For This Content

I came up with this version of shortbread to create something resembling authentic Scottish shortbread biscuits. I know my vegan version is not the same as the buttery original but it does have a crispy exterior and soft, crumbly interior.

I chose chickpea flour for this recipe because I like the flavor of slightly sweetened chickpeas – the sweetness from the sugar combined with the fat offsets the hint of bitterness. I added further perfume with lemon zest and a hint of orange blossom water…creating a combination that screams Mediterranean and a texture that shouts Scottish. I know that mixture sounds strange but I am half Moroccan and half Irish, so to me…well, these biscuits not only taste great, they also gently tap into my cultural identity.

Difficulty: simple
Yield: about 12-18 biscuits (about 5-cm, or 2-inches round)