James Beard
It’s one those blah days. Weather is dull, and in turn dragging everybody down. I haven’t ticked off half the things I have to do for the week and another list is already awaiting. With the weather like this, I just want to cozy up in my bed, with the heater to my left, coffee to warm up and a good novel for company. Shaking my beautiful thoughts away, have a bunch of chores to get done. But I cannot resist the urge to whip a batch of the simplest biscuits/cookies every.
This might be and is one of the simplest biscuits ever. I remember having these from bakeries back in my school days. I had this recipe written in my very very old diary of 1993, and i’m still wondering whom I got it from. It’s a basic coconut cookie to have on hand.
The sweet smell of coconut and cardamom are clearly the star of this, and screams exotic and Indian. The rusticness of the cookie, the smells that go around the kitchen transferring throughout the home, just brings back fond memories from back home. Goes in the oven, and magically transforms to these crispy goodness.
Thanks for stopping by.
- 1 cup All Purpose flour
- ½ cup or 1 stick unsalted butter
- ½ cup powdered sugar
- ½ cup coconut powder(unsweetened
- ¼ tsp cardamom
- pinch of salt
- Nuts to garnish
- 1-2 tbsp of milk depending on how the weather is and how much is needed to hold the dough together.
- In a mixing bowl, add the butter and whip it till it's creamy.
- Add the sugar next and whip for couple of minutes.
- Add the All purpose flour, coconut powder, cardamom, salt and use a rubber spatula to make a dough. Add a tbsp of milk to hold it together. The dough will be a bit crumbly and that is ok.
- Preheat the oven to 350 degrees.
- On a non stick tray, or line the tray with parchment. Use a small ice cream scoop to spoon the cookies. Space them an inch apart.
- Use a fork to flatten the top a bit. At this point, garnish and pressed some chopped nuts and bake for 15-20 minutes depending on your oven.
