Besan Bikkies

Besan Bikkies - gluten-free

I got the basis of this recipe from Cinnamon N Chillies blog.  (Read there for non-thermy instructions)   The original is spiced,  so of course we can't do that.... but it doesn't matter!  These are actually a very yummy,  high-protein bikkie.  The kids will munch them all so I just make a double batch to start with.  I made 2 double batches last week,  after a break of a few months... and I have to stash some so I don't miss out.  I store them in the freezer to dissuade secret munchers.... the frillypantii are onto me.  I'm not even going to bother giving you the single batch measurements.  Pointless.  You'll make them, eat them and have to start all over.  I like to have my bikkies and eat them. 

INGREDIENTS:

• 400g Dried Chickpeas  (or buy Besan Flour)
• 120g Sugar  (or Caster Sugar)
• 250g Butter - room temperature
• 1tsp Vanilla Extract 
• ½ tsp salt
• ½ tsp Baking Powder
• 1/2 cup choc chips (optional)

METHOD:

• Preheat oven 150ºC
• Process Chickpeas,  Speed 9, until completely milled, set aside.  
• Put Sugar into Thermomix and process on Speed 9 for 5 seconds
• Scrape down, add Butter and Vanilla and process until creamed.  Speed 5 for 15 seconds,  
• Scrape down, add Besan Flour, Baking Powder and Salt
• Mix at  Speed 5 for another 15 seconds until it almost comes together in a dough
• Then 60 seconds on Interval speed, scraping halfway through  (add the Choc Chips now if you're using them)
• Put into another bowl to make it easier to do the rest
• Roll into balls and place on lined tray.  (I use a metric 2tsp spoon for larger bikkies and today I used a 1tsp spoon to get more and smaller bikkies.  I also tried the cookie press today,  but I think the ‘gritty’ texture prevents that from working very smoothly.  I got peeved and went back to rolling.)
• Bake at 150ºC for 15-20 minutes,  until they are nicely browned on top.

Verdict:  Delicious!!!  But not the dough.  That's gross.  Blergh!  Must be cooked.

Tweeks:  Add a half cashew on top of each bikkie,  pressing in slightly.
If you are not failsafe,  then go nuts.  Add pistachios and spices as per the original recipe.   Cinnamon would work very well.... but is not failsafe of course.