Ghraiba (Tunisian Chickpea Cookies)
Recipe
1-1/2 cups toasted chickpea flour
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup sugar
1/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter or margarine, melted
1 to 2 tablespoons water
1/2 cup hulled white sesame seeds
Directions
1. Preheat the oven to 325 degrees F. Combine the toasted chickpea flour, all-purpose flour, baking powder, and sugar. Add the olive oil and butter and process to combine. Gradually add the water, using only enough to moisten the dough. As soon as the dough comes together into a ball, it is ready.
2. Remove the dough from the blender and knead briefly on a lightly floured surface until smooth. Divide the dough into six equal portions. Roll each portion into a log about 3/4 inch in diameter. Spread the sesame seeds out evenly on a baking sheet.
3. Lightly roll the dough logs in the sesame seeds until coated. Cut the rolls diagonally into 2-inch-thick slices. Arrange on a separate baking sheet lined with parchment paper. Bake for 15 minutes, or until lightly browned. The cookies should be crunchy on the outsides and soft on the insides. Transfer the cookies to a cooling rack and let cool. To store, place in a cookie tin. (Cookies keep up to 4 days.)