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24 Serves
64 Mins
2 g
10 g
6 g
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Butter
Powdered Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
5 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a large mixing bowl, cream the butter and powdered sugar together using a hand mixer until the mixture is light and fluffy.
Sift the chickpea flour into the butter mixture, adding the cardamom and rosewater, then mix until a smooth, pliable dough forms.
Shape the dough into small balls or use a cookie cutter to create traditional shapes, placing them onto the prepared baking sheet.
Bake the cookies for 25 to 30 minutes until they are set but still pale, then allow them to cool completely on the baking sheet before handling.
Chickpea Flour
Cardamom
Rosewater
Vitamin A
0 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
5 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
7
g15
g13
g
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CzechZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g