I really fancied making a thick shortbread like the ones you buy from anywhere. I had a recipe I used to make the base for millionaire’s shortbread but I needed to increase it. I added some grated coconut I had in the freezer, a bit of cardamom and drizzled some chocolate on top.
I got this.
It’s about 1cm thick. It was okay. The cardamon was a bit too strong. It looked undercooked in the centre but i think that was because of the liquid from the fresh coconut.
I tried again but made it thinner, about 5mm thick. I put the mixture into two small shallow tins. I reduced the cardamon content and used dessicated coconut.
250g unsalted butter, soft 350g plain flour 100g golden caster sugar 2g salt 3 cardamom pods 70g dessicated coconut
Break open the cardamom pods and put the seeds and salt in a mortar and grind with the pestle to a fine powder.
Give the butter a good mix then add the cardamom salt and mix that in as well so that it is distributed through the butter. Then mix in the sugar. Stir in the coconut. Add the flour and mix that in till just combined. Lots of mixing.
I lined my tins with reusable liners.
Divide the dough between the tins and press in. I also used a little rolling pin to flatten the surface. Dock the dough. Put the tins in the fridge.
Set oven to 180C. Once the pastry is chilled put in the oven for about 20 minutes or until golden.
While it was hot I used a little square metal cutter.
Once cooled, melt about 50g chocolate and drizzle it over the shortbread.
The second batch were much thinner and much crispier. I think the coconut wasn’t as strong with the dessicated version. The cardamon was still quite strong. I think it was better overall. It was popular at work.