When something just works it’s the best. It could be a combination of flavours you tried by accident or using something perfectly for a different purpose than it was designed for. I made this Coconut, Sesame and Chocolate Shortbread for both of the aforementioned reasons. Recently I was enjoying my chocolate dessert when another coconut and sesame pudding was on the table, and as I like to try everything, I took a scoop of the coconut and sesame and gobbled it down. The flavours were so good together I thought it was well worth a try recreating it at home. Also, I always make shortbread in a cake ‘tin’ rather than on a tray. I have a silicone mould for cakes which I once used for shortbread when I couldn’t find anything else and it works perfectly every time.
- 170g plain flour
- 1 tbsp cocoa powder
- 50g sugar
- 150g softened butter
- 30g desiccated coconut
- 10g sesame seeds (I used both white and black)
Preheat the oven to 160C.
Sift the flour and cocoa powder together in a bowl then stir in the sugar.
Add the butter and mix it together roughly. Mix in the coconut and sesame and bring everything together to form a dough.
Lightly knead the dough. Press the dough into a greased cake tin (mine is 20cm), or place on a lined baking tray and roll out to make a 20cm round.
Prick the top all over with a fork.
Bake for 40-45 minutes then remove from the oven and mark into wedges while still warm. Wait for the shortbread to cool slightly before removing and leaving to cool completely.
These are the perfect Sunday afternoon bake. They don’t take too long to make and they are good to use up a few ingredients you probably already have as you bought them for something else and never used it all (I know that’s how I ended up with white and black sesame seeds!). The combination of coconut and sesame is so good and the house smells amazing while these bake. All rounded off with a hint of chocolate from the cocoa powder, what more could you want from a simple biscuit?