Skip to main content

Toasted coconut & Sesame Shortbread

Christmas for me in terms of memories were localized to Nairobi, Kenya, where I spent a chunk of of my growing up years. Our neighbors were Goan & I can still mentally taste the Christmas platter of home made goodies that used to be sent up the week of the 25th. Cheese straws, fruitcake, Karanji's filled with coconut & sesame..these were the first things that came to mind & acting on my thoughts i decided to whip up a batch of shortbread cookies with the aim of incorporating the flavors of karanjis which are deep fried traditional festive desserts made with coconut, common to western India ( in addition, shortbread , is possibly one of the few cookie recipes that do not compulsorily call for eggs which I try to work around due to my inherent lethargy!)
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.

prior to creaming. couldn't risk greasing the camera!!

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.

Comments

Popular posts from this blog

From Spuds to Suds - A recipe for soap!

From Soup to soap, spuds to suds.. Just a few catch lines posted as a response to a photograph of home made soap I posted on my Instagram account.. Found it so appealing that I seriously started contemplating blogging about it. The decision was made when I got some fabulous feedback about the soap.
The idea of making soap crossed my mind during the time I dabbled in making Lip balm. A fellow Blogger friend, Nandita Iyer (Saffron Trail )had posted some ravishingly beautiful photographs of home made soap and it was sounded so fascinating that I immediately wanted to rush out and buy the ingredients right then and there.. Umm, not so fast - Inevitably the part about Caustic Lye and its corrosive properties followed and kind of slowed me down (actually stopped me). As a compromise I shopped for those bulk soap blocks from Michaels and tried to concoct my own 'flavors' and it was such a disappointing waste of time, money and effort. For one, those blocks have this long list of unp…

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!