- 34 calories
- 5g carbohydrates
- 1g protein
- 1g fat
I can’t wait to serve these next time we have friends around! These biscuits are made with gram (chick pea) flour which is higher in protein than wheat flour as well as being gluten free. They are a little bit like a water biscuit in texture, but pack a punch of flavours.
In addition to the rosemary and chilli, the chick pea flour brings a slightly smoky flavour to the party – so next time I’ll try these with smoked paprika. Not only are they delicious but they are super quick and easy to prepare. Mix the ingredients together – I use a food processor as I am lazy – roll out the pastry and cook for not much more than 5 minutes.
I ended up using 75 ml of water based on the quantities below. You may need a little more or less than this – you are aiming for the minimum amount it takes for the dough to hold together. Pour the water in slowly; if you add too much and the dough is too sloppy to roll, you can always top up the flour. When rolling out the biscuits, just work with, say, a third of the dough at a time – and be generous with the flour! You are aiming to roll the dough as thinly as you dare to get that crunchy little bite.
Cook the biscuits on a well-greased baking tray – or one of my most-used kitchen essentials, a Teflon cooking liner (no need to grease and goes in the dishwasher).
Makes 20-30 biscuits, I made 24 with a 7 cm cookie cutter.
200g chick pea (gram) flour + more for rolling
10g gluten free baking powder
1 tbsp olive oil
75 ml cold water
½ teaspoon of salt
Preheat the oven to 220 (fan)/240 (conventional)
- Simply mix all the dry ingredients together, add the rosemary and chilli flakes, the olive oil and then slowly pour in the water until you get a sticky dough. Grab a chunk of dough with your hands and if it holds together you are good to go.
- Sprinkle a clean work surface/large chopping board with flour, and your hands for good measure, and roll out a piece of dough. Use a cookie cutter – or a sharp knife – to cut the biscuits and place on a well-greased baking tray or sheet of Teflon.
- Cook for 5-7 minutes, turning once. Try and let them cool and crisp up before devouring!