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Directions

• In a bowl take butter at room temperature. Add sugar to it and whisk till the sugar melts and butter becomes fluffy and pale. Then add the egg to the butter and sugar mixture. Mix well and keep it aside.
• Now sift all the dry ingredients together till all the lumps are gone i.e. the plain flour, corn flour, baking soda and baking powder. Add the dry ingredients to the butter-sugar-egg mixture also add ½ cup of desiccated coconut and mix well. Don’t over mix; just bring all together to get smooth dough.
• Take small portions of the dough, roll out small balls and press a little to get flat round cookies. Roll the cookie dough on the remaining desiccated coconut. Place the cookies on a greased plate till all are done.
• Pre-heat a deep pot/ kadhai on high heat for 5 minutes. Place a steel rack on the bottom and cover the pot to pre-heat it. Now place the cookies on a greased plate with little space between two cookies. Place the plate on the heated pot, cover the pot and bake on medium heat for 25-30 minutes or till the bottom of the cookies get brown. One batch takes about 25-30 minutes.
• Once the cookies are baked, let them cool completely. Then store the cookies in an air tight jar. Serve the cookies with tea and just eat the cookies whenever you are hungry.
• To bake the cookies in the oven, bake the cookies in a pre-heated oven for 25-30 minutes at 180°C.