Sweet coconut shortbread with atta flour

So far, I've heard plenty of good comments on the shortbread baked with atta flour. People like its high fiber. That's from the bran. This time I am making this shortbread with extra sugar for a friend who loves coconut.

Recipe: Sweet coconut shortbread

Ingredients:

- 2/3 cup Golden Temple atta flour

- 1/3 cup coconut powder

- 2 TB cornstarch

- 1/2 tp table salt

- 6 TB butter

- 5 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:

9:15am, mixture of flour, cornstarch and salt:

9:27am, butter softened with white sugar:

10:05am, final dough:

12:24pm, shortbread baked and cooled:

This shortbread recipe is highly reproducible and the adjustment of sugar does not seem to affect the result much.