Shortbread is a cookie made primarily from flour, butter & sugar. Its a classic Scottish dessert & due to the expensive ingredients that went into it, it was reserved for special occasions such as Christmas, New year & weddings. For more history on shortbread..http://en.wikipedia.org/wiki/Shortbread (wikipedia, what else!!)
For the shortbread, you need
1 cup all purpose flour (plus some extra for rolling the dough)
1/2 cup sugar (more if you prefer a sweeter taste)
8 tbsp unsalted butter
1/2 tsp ground cardamom,
1/3rd cup shredded coconut
2 tbsp toasted sesame seeds.
Preheat oven to 350 C.
Toast the shredded coconut till its golden & emits a nutty aroma.
Set aside to cool (I used the fresh coconut since it has an extra dose of moisture that works well in the recipe)
Cream sugar & butter till light & fluffy.
Add the flour, toasted sesame seeds, cardamom & coconut to the creamed butter & work into a ball, do not over knead as this can make the dough tough.
Flatten into a disk, wrap with wax paper & refrigerate for ~ 1 hr.
Remove from the fridge onto a clean floured surface & roll into a 1/4 inch thick sheet. Cut into shapes & place onto a baking sheet. Sprinkle with sugar if desired.
Bake for ~ 10-12 minutes or until the cookie begins to appear brown at the edges.
Remove from the oven. let the cookies cool completely on a rack before storing in an airtight container.