Usually used in pakora and savoury pancakes, you can bake with chickpea flour but it needs a bit of work as there is no gluten to hold it together.

1 c icing sugar

160ml neutral oil

2 c chickpea/besan/gram flour

1/2 tsp xanthan gum, optional

1/2 tsp ground cardamom

pinch salt

1 tsp rose water

1 egg yolk

2/3 c chopped nuts (eg pistachios, almonds)

Line a brownie tin with baking paper.

Put all the ingredients in a food processor and blitz until a dough forms. You can also just mix by hand. If the mixture is too crumbly you can add 1 Tbsp water at a time to bring the dough together.

Press evenly into your tin and chill in fridge for about an hour. 

Preheat oven to 180C. Score the dough with a sharp knife into pieces - rectangles, squares, diamonds... 

Bake for 15-20 minutes, rotating tray halfway. Allow to cool in the tray before breaking into pieces and storing in an airtight container.