Chickpea Sesame Shortbread

Buttery chickpea sesame shortbread combines tahini, sesame seeds, and sugar in a tender baked cookie bar, ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 16 · Method: Oven

Ingredients

• 1 cup all-purpose flour
• 0.5 cup chickpea flour
• 0.75 cup unsalted butter
• 0.3333 cup granulated sugar
• 0.25 cup tahini
• 2 tablespoons sesame seeds
• 0.25 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 325°F. Line an 8-inch square baking pan with parchment, leaving an overhang. (about 5 min) — 325°F
2. Beat the softened butter, sugar, tahini, and salt until smooth and creamy. (about 3 min)
3. Add the all-purpose flour and chickpea flour, mixing just until a soft dough forms. (about 3 min)
4. Press the dough evenly into the prepared pan. Score it into 16 squares and sprinkle the sesame seeds over the surface, pressing them lightly into the dough. (about 4 min)
5. Bake until the edges and surface are lightly golden, about 22 to 25 minutes. (about 25 min) — 325°F
6. Cool completely in the pan, then lift out using the parchment and cut along the score marks. (about 30 min)