Persian-style Gluten Free Shortbread

So there's a bag of besan lurking in the cupboard that was bought for some long-forgotten experiment ages ago, and now needs using up.
Coincidentally, I had just rediscovered my copy of The Legendary Cuisine Of Persia, that had gotten buried in a pile of stuff.
So I was glad to spot the recipe for Nan-e Nokhodchi whilst leafing through - a simple shortbread made with besan, and flavoured with ground green cardamom.
I scaled the recipe up a bit from the rather small batch size in the book.

• 250g butter
• 250g sugar
• 500g besan
• 2tsp ground green cardamom

Let the butter soften a little.
Gradually work the rest of the ingredients into the butter to form a smooth dough.
Form the dough into a log and wrap it in greaseproof paper.
Refridgerate for half an hour or so.

Heat the oven to 190C.
Line a couple of baking trays with baking parchment.
Unwrap and slice the dough into biscuits.
Bake for ~12-15 minutes until lightly golden.
Let cool until the biscuits solidify enough to handle.
Carefully lift the biscuits off of the baking parchment and let cool completely on a cooling rack.


Categories: Persian Cookies