This recipe is my latest twist on jeera biscuits, a traditional South Asian shortbread cookie studded with toasted cumin seeds. (My vegan coconut cumin cookies and cumin fennel biscotti were also inspired by the classic teatime snack.) Fennel seeds lend a warm, licorice-like flavor to these savory-sweet cookies, and shredded coconut adds a nice crunch.
Fennel Coconut Shortbread
1 cup all purpose flour
½ cup (1 stick) unsalted butter, at room temperature
¼ cup powdered sugar
¼ cup shredded coconut
¼ teaspoon salt
1 tablespoon fennel seeds
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set aside.
Cream together butter, sugar, coconut, and fennel seeds until fluffy and light. Stir in the salt. Add the flour, mixing until dough comes together and is smooth. If dough seems dry and won’t come together, add a tablespoon of milk.
On a flat surface, sprinkle four and shape dough into a flat disc. Use a rolling pin to roll the dough until it is 1/4 inch thick. Cut into circles using a cookie cutter.
Place the cookies on the parchment-lined baking tray. Sprinkle with granulated sugar and shredded coconut. Bake for 10 minutes. Lower the temperature to 325 degrees F, and bake another 3-4 minutes. The middle of the cookies should be fairly pale, and the edges golden brown.
Let cool before serving. Store in an airtight container at room temperature.
Yields around 14 cookies
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