|Mom, sister Ruth , Me (light dress) Gran|
Because it seemed that the shortbread was different in every household, it was said that it was the temperature of the baker's hands that caused the difference. It more likely had to do with the fact that people experimented!
I've been adding lots of things to my basic recipe - ground nuts, orange zest, espresso powder, so when I discovered coconut flour at our remodeled supermarket it immediately said "Shortbread" to me. Some toasted coconut would add more flavor and texture, and a little chocolate couldn't hurt!
And that is the genesis of this recipe. Enjoy!
1/2 lb. butter
1/2 cup sugar
1 cup flaked coconut, lightly toasted
2 cups all-purpose flour
2/3 cup coconut flour
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