Coconut Shortbread Recipe
This week I had planned to make some shortbread and update the photos in my previous shortbread recipe. My plan changed when Hubby returned from a shopping trip with yet more desiccated coconut instead of coconut chips!
Having plenty of desiccated coconut already I thought I’d try my hand at tweaking my old shortbread recipe and turning it into a coconut shortbread recipe instead.
The resulting coconut shortbread was slightly crunchy with a pleasant amount of chewiness created by the coconut. Shortbread usually tastes better on the day of baking, but I found this coconut shortbread better the day after.
Coconut Shortbread Recipe
This coconut shortbread has a slight crunch with a pleasing amount of chewiness created by the coconut.
- 175 gr butter (- don't skimp by using margarine, it won't taste the same.)
- 80 gr caster sugar (- plus extra for sprinkling.)
- 150 gr plain flour
- 60 gr ground rice
- 45 gr desiccated coconut
- A good pinch salt
- Beat the butter in a bowl until nice and soft.
- Add the sugar and salt. Beat until well combined.
- Sift the plain flour, rice flour and salt together.
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Add it to the butter and sugar mixture along with the desiccated coconut.
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Bring it together to form a soft dough. If it’s a little too soft you can add a little more flour.
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Press into a greased and lined tin (I used a 16 x 25cm tin), but you could use a round cake tin or just shape the dough as you like on a greased and lined baking tray.
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Once in the tin, I fork the edges and add little fork holes to the surface to aid even cooking.
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Pop unbaked shortbread into the fridge for a bit, to harden. I left mine for an hour, but you could leave it as little as ten minutes if you are short on time.
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Mark out the biscuits with a knife.
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Pop into the oven and bake for fifty minutes to an hour, depending on your oven and how you like your shortbread. Keep an eye on it as it’s cooking and turn the oven temperature down a touch if you see it browning too quickly.
- Remove from the oven. Sprinkle with the extra caster sugar (I use a sieve to get an even coverage) and allow to cool slightly in the tin before transferring to a wire rack. If you are impatient the biscuits may break up.
© 2016, Debbie. All rights reserved.
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