1/3 cup flour
1/3 cup semolina
1/2 cup graham flour *
pinch of baking soda -scant 1/8th teaspoon
1/4 teaspoon of cardamon
1/2 cup unsalted butter
2/3 cup sugar
chopped dried coconut (it is called coconut powder at the Indian grocer, but it is little pieces of coconut)
*it called for gram flour, but I used the graham flour as that is what I had. It added a bit of a grainy crunchier texture.
Preheat oven to 375
Line a baking sheet with parchment
In a small mixing bowl, combine all-purpose flour, semolina, graham flour, baking soda and cardamon.
In the bowl of an electric mixer, cream butter and sugar for about 4 minutes till light and fluffy.
Add flour mixture to the creamed mixture, till it holds together. Also using your hands will help it hold together.
I used the medium scoop, and then flattened them in with my hands.
Once they were on the parchment lined baking sheet, I flattened them with my hand, then used a butter knife and made a grid pattern. I sprinkled them with the pistachios, sliced almonds, and some of the dried coconut.
Bake for about 15 minutes or until the edges are brown. Let them cool on the sheet for a few minutes before removing to the rack to cool completely.
Makes about 12.
Next time I will search out gram flour. Might make a smoother cookie, but these are good.