I was working on something completely different when I got the urge to bake these. It was irresistible and kind of a right now thing and I simply had to skip to this recipe. I have found that I have the urge to bake these on a dreary day. Their warm yellow colour always improves my mood, the only funny thing is – today is one of those beautiful sunny winter days. It’s hard to believe we are in the middle of winter! So what could it be? Just a random urge? Either way, I baked them and I’ll enjoy them tonight with a friend who offered some tea to accompany the cookies. This flour is one of those which are either loved or not! Some people might find it’s strong and almost bitter aftertaste too much to deal with. Actually I believe my husband might be one of them. Of course he doesn’t say anything, wise man that he is, but the fact that I get to eat most of these cookies is telling me that this could be the case. Just for the record – I am not complaining! Open your mind and you might like them too.
Besan flour also known as gram flour, garbanzo or chickpea flour is originally from the Middle East but it has found it’s way to the rest of the world, Europe and the Mediterranean area as well and that is where I sort of, fit in. Although lately it’s mostly used in Indian cuisine or at least I come across many recipes from India and there are some wonderful sweets, but today is the day for these cookies.
Besan flour cookies
110 gr besan flour
80 gr plain flour
110 gr raw sugar
60 gr butter
1 egg yolk
1 tablespoon quince and ginger jam
1 tablespoon creme fraiche
1/2 aluminium free baking powder
1 teaspoon vanilla essence
1/2 cinnamon powder
1 egg white lightly whisked
raw sugar for sprinkling
Heat the oven to 175C. Line the baking tin with baking paper.
Beat butter in a mixing bowl until smooth then add sugar and process until pale and fluffy. Add egg yolk and creme fraiche, beat on a lower speed scraping the bowl if needed. Add quince jam (can be substituted with apricot jam), vanilla essence and pulse one more time. Add the flours, baking powder, cinnamon powder and pulse on a lower speed just until all ingredients are combined. Scrape the batter onto a lightly floured work surface, form the dough, wrap into glad wrap and leave the dough in the fridge for an hour to rest.
Roll the dough between two sheets of baking paper until it’s 3-4 mm thick. Use a cutter to cut out the cookies: I always use a flower cutter for this recipe simply because I love how the gorgeous yellow besan flour colour matches the flower shape. Place the cookies on a lined baking sheet, leaving room between cookies. Brush with slightly whisked egg white and sprinkle with sugar before placing into the oven. Bake for 15 to 17 minutes or until you get a rich yellow colour and slightly brownish edges on the cookies.
Leave on the cooling rack to cool completely before transferring to a cookie jar or air tight container. Can be kept up to 5 days at room temperature.