GHRIBA HOMS - TUNISIAN CHICKPEA COOKIES
150 grams (just over 5 oz) butter
80 grams (just under 3 oz) flour
250 grams (just under 9 oz) chickpea flour
100 grams (2.5 oz) powdered sugar
Melt butter in a skillet at low temperature and leave until brown - but not black! Sift flour, chickpea flour and powdered sugar, one at a time, into a bowl. Add butter and knead until you have formed a dough. Heat the dough in your hands. Make rolls (I suggest you do not use a cold surface for this as it will make the dough very difficult to handle, use a table top or such) about 15 mm (just over 1/2 inch) in diameter. Cut into pieces approximately 5 cm (2 inches) in length. Place in fridge for about 30 minutes.
Bake at 130 degrees Celsius (266 F) for 15-20 minutes. Let cool and put on a plate.
These cookies will stick to the roof of your mouth in spite of being dry, so make sure you have a cup of some nice beverage handy!