Coconut shortbread with atta flour

I just discovered coconut powder. Unlike coconut flakes, the powder is like almond meal, coarsely ground. So it's a good candidate for making shortbread. So I modify my almond shortbread recipe into a coconut shortbread.

Recipe: Coconut shortbread with atta flour

Ingredients:

- 2/3 cup Golden Temple atta flour

- 1/3 cup coconut powder

- 2 TB cornstarch

- 1/2 tp table salt

- 6 TB butter

- 2+1/2 TB white sugar

Procedure:

1. Mix flour, coconut powder, cornstarch and salt in a medium bowl.

2. chop butter into small pieces. Then mix in the white sugar. Use a fork to mix the two together while flaking the butter, until it forms a smooth thick paste. 

3. Add the softened butter by spoonful into the flour mixture and use hand to mix them together until they are just incorporated to form one ball of dough. 

4. Make small 1" balls out of the dough. Press each down into a mini-tart mold.

5. Preheat oven to 300F. Place the tart tray in the oven and bake at 300F (or slightly lower temperature such as 275F) for 20-25 minutes, until the shortbread has risen and become crispy.

6. Take the shortbread out of the mold. Place each individually on a rake and return to oven at 150F. Allow to stay warm for a few hours at this temperature, until the shortbread becomes dry. 

7. Allow to cool down to room temperature. Then store in air-tight plastic bags.

Results:
4:56pm, dry ingredients (flour, cornstarch, coconut powder) mixed:

4:58pm, butter softened with white sugar:

5:03pm, initial dough being formed:

5:10pm, final dough formed:

5:12pm, texture of the final dough when pinched to form dough balls:

5:19pm, final dough shaped into balls:

5:57pm, shortbread dough started baking:

6:22pm, shortbread baked 25 minutes:

6:29pm, color of shortbread when done:

6:30pm, interior and bottom of a shortbread:

9:01pm, milky white coconut shortbread after keeping warm at 150F for 2.5 hours:

Observations:

1. This time, the dough made atta flour has a much softer texture and cohesiveness. I think it's because I have learnt to handle it better. 

2. The shortbread remains rather flaky when freshly baked. They may harden more when dried. 

3. The coconut has a very pleasant sweet aroma when baked.