200 g butter
3 heaped tbsp icing sugar
150 g wholemeal flour
100 g besan [chickpea] flour
0.5 cups ground rice or cornflour
cacao nibs (optional)
Cream butter and sugar, add dry ingredients and mix thoroughly. Roll into balls and place on baking tray. Bake at 150 degrees C until a delicate brown (about 30 minutes in my ancient oven but your mileage may vary).
Makes about two dozen. Store in an airtight container.
Chickpea flour is gluten free and has a much stickier consistency, when wet, than some other gluten free flours such as rice flour. This could be a handy feature when baking for coeliac friends. More experimentation may be required!