Toasted Chickpea Shortbread Squares - chickpea flour

Method

• Preheat the oven to 350.
• Spread the chickpea flour on a rimmed baking sheet and toast for about 15 minutes, stirring occasionally, until lightly browned.
• Reduce the oven temperature to 325.
• Meanwhile, sift the sugar and all- purpose flour into the bowl of a stand mixer.
• Carefully sift in the hot chickpea flour.
• In a saucepan, bring the butter just to a boil with the salt.
• Turn the mixer to its next-to-lowest speed and slowly drizzle the hot butter into the flour mixture.
• Continue beating the dough at this speed until it forms a solid ball, about 20 minutes.
• Scrape the dough out onto a sheet of parchment paper and cover with another sheet of parchment paper.
• Roll out the dough into a 3/4-inch-thick rectangle.
• Peel off the top layer of parchment paper, transfer the dough to a baking sheet and refrigerate until firm, about 20 minutes.
• Line another baking sheet with parchment paper.
• Cut the dough into 1-inch squares and arrange at least 1 inch apart on the lined baking sheets.
• Bake for about 10 minutes, until the squares are lightly browned at the edges; rotate the baking sheets from front to back and top to bottom halfway through baking.
• Transfer the shortbreads to a rack and let cool to room temperature before serving.