Toasted Coconut Shortbread


Delicious with a cup of tea or dunked into fruity yogurt. The lime really does make a big difference and goes very well with the coconut to give it an Asian influence. 

Toasted Coconut Shortbread

Cook Time20 mins
Total Time30 mins

Ingredients

  • 75 g desiccated coconut plus more for sprinkling
  • 110 g caster sugar
  • Zest of 1 lime
  • 225 g butter at room temperature
  • 200 g plain flour
  • 100 g cornflour

Instructions

  • Preheat the oven to 180C/ Gas mark 4.
  • Spread the coconut out on a small baking tray and place in the oven for 5 - 6minutes, until lightly toasted. Keep an eye on it as it can burn fairly quickly.
  • Line two large baking trays with greaseproof paper and set aside.
  • Put the sugar into a large mixing bowl along with the lime zest. Work the zest in to the sugar with the back of a tablespoon. The sugar will turn slightly green, become very fragrant and look slightly damp.
  • Add the butter and beat together with the lime sugar until pale and fluffy.
  • Add the flour, cornflour and cooled toasted coconut and fold into the butter mixture until it starts to come together. Tip the mixture out on to a lightly floured worktop and use your hands to work the dough into a smooth ball.
  • Flatten slightly, then with a floured rolling pin roll out until about 1cm thick.
  • Cut into slices and lay out on the prepared baking trays.
  • Fork the shortbread a few times then sprinkle with the untoasted coconut.
  • Chill for about 30 minutes.
  • Bake for 20 minutes until the edges are just lightly browned.
  • Allow to cool on the tray then transfer to a wire rack to cool.

Notes

Tip; For a crispy shortbread cook for a little longer until golden all over.

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