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Gram Flour Shortbread with Fennel and Rosemary

Gram Flour Shortbread with Fennel and Rosemary

Brought to you by: OcadoLife
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Sweet and fragrant, British-Indian chef Romy Gill’s Gram Flour Shortbread with Fennel and Rosemary makes use of an Indian staple: milled from split chickpeas, gram flour has a nutty flavour and is naturally gluten free. The fennel seeds and rosemary add depth to the flavour. Just the thing to serve with a cuppa.

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  • 200g gram flour, plus extra for dusting
  • 100g unsalted butter, grated
  • 75g golden caster sugar
  • 1 tsp fennel seeds, crushed
  • 1 tsp dried rosemary, finely chopped
  • 3 tbsp milk


Step 1

Sieve the flour into a large mixing bowl, add the rest of the ingredients and use your hands to combine until the mixture comes together in a dough. Dust a work surface with gram flour and shape and roll the dough into a log around 20cm long (use baking paper when rolling to help you get an even shape). Wrap and chill for 2 hrs.

Step 2

Preheat the oven to 180°C/160°C fan/gas 4 and line 2 baking trays with baking paper. Remove the dough from the fridge; cut into 1cm-thick discs – the dough should make about 20-25. Lay them on the baking trays; bake on the middle shelf of the oven for 15 mins, until golden.

Step 3

Transfer to a wire cooling rack to cool completely. The shortbreads will keep in an airtight container for 2 weeks.

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