Chickpea and almond biscuits - naturally gluten free

I have come to the conclusion that gluten free biscuits and cookies are pretty easy and I really can't see any reason to buy the overpriced ones you see in stores. This recipe uses besan flour or chickpea flour (garbanzo to our American friends) as its base combined with ground almonds, the resultant biscuit is deliciously crunchy with a slight nutty flavour, you can add spice or flavourings to your delicious biscuit.

Besan flour is available in the ethnic area of the supermarket or at specialist stores, just watch out for added ingredients if you need it gluten free. Chickpea flour is one of the cheaper naturally gluten free flours and is used frequently in Asian cuisine.

What you need

• 1 cup of ground almonds
• 1 cup of chickpea flour (besan)
• 3/4 cup soft light brown sugar
• 1/2 cup butter (or if diary free coconut oil)
• 1 egg yolk (large egg)
• 1 1/2 tsp of your chosen spice ( cinnamon is nice)

What you do 

• Preheat the oven to 180c
• Line 2 baking trays with a silicone sheet or baking parchment.
• Mix all the ingredients except the egg in a mixing bowl until the fat is rubbed in.
• Add the egg yolk and combine.
• Form ball of the mixture using your hands and press down on the prepared baking sheet
• Bake for approx 15 minutes until golden and starting to firm
• Cool initially on the baking sheet and then fully cool on a wire rack, the biscuits will firm up on cooling.

Star Anise Biscuits

As there is a distinctly autumnal feel in the air and despite it being August, thoughts turn towards spicy baking which warms the soul. This recipe is based on a James Martin Recipe from BBC Good food. Aniseed flavours take me back to my childhood and the dark hard aniseed balls which you used to suck on for hours until they yielded a small anise seed in the middle. This biscuit has all the flavours of those sweets. It would also be ideal to serve with poached seasonal fruit ( apples, plums, blackberries) and cream, ice cream or custard.

Ingredients

• 50g farmhouse butter
• 2 tbsp demerara sugar
• 1 tbsp treacle
• 1 tbsp golden syrup
• 1/2 tsp freshly ground star anise
• 140g plain flour
• 1/2tsp bicarb
• some oil for the baking tray

Method

Preheat oven to 180c, then melt the butter, syrup, treacle and syrup in a pan until all the sugar is dissolved. Mix this with the sieved dry ingredients, this will result in a sticky paste, remove from bowl and wrap in cling film and chill for 30 mins or more.

Gently roll out using a little extra flour until fairly thin, cut in to required shape and place on lightly oiled baking tray, place in oven and bake for approx 5 minutes until lightly golden. Allow to cool slightly on tray and then transfer to wire rack to cool fully. Store in an airtight tin.