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- Gram Flour Shortbread with Fennel and…
Gram Flour Shortbread with Fennel and Rosemary
Prep time:
Cook time:
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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Ingredients
- 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
Method
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.
Shop the ingredients
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Schwartz Fennel Seed Jar 28g
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Ocado Dried Rosemary 25g
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