Ghraiba Home Chickpea Flour Ghraiba)
Chickpea Flour Ghraiba is a delightful, crumbly, and melt-in-your-mouth cookie, popular in North Africa, especially during Eid celebrations. These gluten-free cookies are subtly spiced, often with cinnamon or anise, and have a unique nutty flavor from the chickpea flour. They are relatively easy to make and offer a wonderful alternative to traditional flour-based cookies.
Equipment
- Whisk or electric mixer
- Sifter (optional, for chickpea flour)
Ingredients
- 1 ½ cups chickpea flour (also known as gram flour or besan)
- ¾ cup unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon sesame seeds
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter (¾ cup) and powdered sugar (½ cup). Using a whisk or electric mixer, beat until light and fluffy, about 2-3 minutes.¾ cup unsalted butter, softened , ½ cup powdered sugar
- Add Dry Ingredients: To the butter mixture, add the sifted chickpea flour (1 ½ cups), ground cinnamon (½ teaspoon), and a pinch of salt.1 ½ cups chickpea flour, ½ teaspoon ground cinnamon, Pinch of salt
- Form the Dough: Mix until a soft, crumbly dough forms. You might need to use your hands to bring the dough together. It should be pliable and not sticky. If it's too dry, add a tiny bit more softened butter; if too wet, add a tablespoon more chickpea flour.
- Chill (Optional but Recommended): Cover the bowl and refrigerate the dough for about 15-20 minutes. This helps the cookies hold their shape better during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Shape the Cookies: Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Gently flatten each ball slightly with your palm. If using, press a few sesame seeds onto the top of each cookie.1 tablespoon sesame seeds
- Bake: Arrange the shaped cookies on the prepared baking sheets, leaving a little space between them. Bake for 15-20 minutes, or until the bottoms are lightly golden and the cookies are firm to the touch. They should not brown significantly on top.
- Cool: Carefully remove the ghraiba from the oven. Let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. They are very delicate when warm.
Notes
- Texture is Key: The unique crumbly, melt-in-your-mouth texture of Ghraiba comes from the chickpea flour and the butter. Avoid overworking the dough to maintain this delicate consistency.
- Don't Overbake: These cookies don't brown much on top. Watch for lightly golden bottoms to ensure they are cooked through but not dry.
- Storage: Store Ghraiba in an airtight container at room temperature for up to a week.
Nutrition
Calories: 450kcalSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 80mgSodium: 140mgPotassium: 150mgFiber: 3gSugar: 18gVitamin A: 900IUCalcium: 50mgIron: 2mg
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