½ cup real butter, softened

½ cup sugar

Juice of one lemon about ¼ cup

Zest of one lemon

1 Tablespoon lemon thyme, fresh

2 Tablespoons lemon balm, fresh

1 cup chickpea flour (Besan)

1 cup barley flour

1 teaspoon baking soda

¼ teaspoon salt

1. Cream the butter and the sugar

2. Add the lemon thyme, lemon balm, juice and zest.

3. Combine dry ingredients

4. Place by teaspoons onto baking tray.

5. Dip your fingers in water so the dough won’t stick and press it down until it’s thin and the desired cookie shape. 

6. Bake 10 to 12 minutes.  Let cool completely.