Coconut atta shortbread

I am trying shortbread again. This time, I use butter that is fresh from the fridge, and I do not bother to work too much on the dough.

Recipe: 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

- 2.5 TB white sugar

Procedure:

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

2. chop butter into small pieces. 

3. Add the chopped 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:

2:30pm, mixing the dough by hand:

2:42pm, final dough ready, observe its flaky dry texture:

3:15pm, dough balls ready to bake:

3:43pm, baked at 300F for about 28 minutes:

3:45pm, top of baked shortbread:

3:45pm, a bite:

Observation:
Kneading probably is the reason why the dough becomes soft in my two previous experiments with shortbread. This time I keep the handling minimal. It's not bad at all. The shortbread also does not seem to rise as much.