If you can't find roasted chickpea flour, simply place the unroasted flour on a baking tray and bake in a 350°F oven for about 12 - 15 minutes or until golden.

The next step can be done either by hand or with a KitchenAid (or other food mixer) fitted with a paddle. Place the caster sugar, vanilla sugar, and coconut butter or ghee in the mixing bowl and mix for about 2 - 3 minutes (or 5 minutes by hand) until pale and creamy. Add the chickpea flour and mix for a further 3 minutes or until a dough forms. Don't be tempted to add any liquid -- a dough will form eventually. Place the dough on a floured board and knead for another minute or so until it is no longer sticky. Line a baking pan with parchment paper and push and flatten the dough so that it is about 1 inch thick. Place in the refrigerator for at least one hour.

Meanwhile, preheat your oven to 300°F. Line a baking sheet with a silicon liner, or get a nonstick baking pan ready. Take the dough out of the refrigerator and cut out clover leaves or flowers with a cookie cutter. Place them on the prepared baking pan -- they won't rise or spread much, so leave just an inch or so between them. Bake in the preheated oven for about 25 - 30 minutes.

Don't allow the cookies to color -- check them underneath, and if they're golden and slightly pinkish, they're done. Take them out of the oven and push one pistachio sliver into the middle of each cookie. Leave to cool completely before removing them from the tray or they will crumble. They keep for about 1 month in the refrigerator or 3 months in the freezer.

* Clarified Butter or ghee
Butter that has the milk solids removed. To make ghee (the term for clarified butter in Indian cooking) or clarified butter, heat butter over medium heat. Skim the foam off the top and discard. The remaining clear or Clarified Butter has a higher smoke point than regular butter and is therefore great for cooking. With the milk solids removed, it is also better tolerated by people with food sensitivities.