this particular sort of ghoreyba is made into ropes and then rolled in sesame seeds before being cut and baked. they will only be at their best for a few days, however. they don't seem to have a very long shelf life. for those of you not used to using chickpea flour and who decide to try this recipe, you may find there is a tinge of bitterness. this is mostly overcome by the roasting of the raw chickpea flour.
you will notice that the recipe uses olive oil. this is because it is a recipe of north african origin. i'm sure it could be interchanged with regular oil if you don't have or want to use it. just make sure you use a mild olive oil and not extra virgin.
ghoreyba soumsoum (sesame)
1 1/2 c toasted chickpea flour
1/2 c all purpose flour
1/4 tsp baking powder
1/2 c granulated sugar
1/4 c mild olive oil
6 tablespoons unsalted butter or margarine, melted
1 tbsp water or more as necessary
generous 1/2 cup sesame seeds, or more as needed
preheat oven 325F
if the chickpea flour you are using is not already toasted, then place it in a dry fry pan or wok and over medium heat, cook it until it darkens and is fragrant. it should take about 5 to 10 minutes. you must do this or the cookies will not taste good.
put the toasted chickpea flour, all purpose flour, baking powder, and sugar in a food processor and blend to mix.
now add olive oil and butter and process until combined. add the water, using only enough to make a cohesive dough. when it comes together into a ball, it is ready.
knead the dough on a lightly floured surface until it is smooth for about 30 seconds.
divide this dough into six equal balls. roll each one into a log which measures about 3/4 inches in diameter.
roll it in the sesame seeds. press to make sure they stay on.
cut each of the rolls diagonally into about 2" [5 cm] slices. take the end pieces and press them together so as not to waste them.
place on a baking sheet lined with parchment paper.
bake approximately 15 minutes, until lightly browned.
place cookies on a rack and let cool. they will be at their best for about 3 days.