-sweet, spiced, savoury
- 1/2 vegetable oil, or any flavourless oil
- 1 tsp ground cardamom
- 3/4 cup confectioner/icing sugar, sifted
- 1 tbsp rosewater
- 1 and 1/2 cup chickpea flour
- 3 tbsp roasted pistachio, crushed or slivered for garnish
Blend together the sugar, oil, cardamom, and rosewater.
Add the chickpea flour and mix until the dough comes together. Knead the dough for a few minutes. The dough will be slightly crumbly.
Wrap the dough tightly in plastic wrap for 1.5 hours at room temperature.
Preheat oven to 300oF.
Roll the dough out until it is about 1 inch thick. Use small cookies cutters or knife to cut out desired shapes. Place onto a lined cookies sheet at least 1 inch apart from each other.
Garnish the tops of the cookies with the pistachios. Bake the cookies for about 18-20 minutes, or until it is golden brown.
Remove from oven after baking and let cool. Store in an airtight container at room temperature for 3-5 days.