This is another variation of my popular shortbread recipe and I have kept it simple with the addition of coconut and they are very tasty biscuits!
I love coconut in cakes and cookies so I thought why not add it to my shortbread and I was really pleased with the outcome.
Shortbread has a lot of butter in the recipe as this is what gives it melt in the mouth texture. It is well worth buying a good quality butter for this recipe as it really does make a difference.
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Start by putting the butter and sugar in the bowl of a stand mixer. Cream the butter and sugar until light and fluffy.
Add the flour, cornflour, coconut and coconut extract gradually to the butter mixture until it comes together as a soft dough.
Place the dough on a piece of cling film and roll into a log about 20 cm in length.
Then wrap in cling film and place in the fridge to firm up for at least 2 hours. You can leave it in the fridge overnight if you want.
Preheat oven to 180 degrees centigrade (160 fan) and line two baking trays with baking parchment.
Take the dough from the fridge, unwrap and cut into 1cm wide pieces and place on the baking trays and sprinkle with some extra coconut and bake for 20-25 minutes.
Remove from oven then leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.
Coconut Shortbread Biscuits
Sarah’s servings: 20
Sarah’s skill: Easy
Baking time: 15-20 minutes
Ingredients:
200g Butter
100g Caster Sugar
200g Plain Flour
85g Cornflour
1 tsp Coconut essence
60g Dessicated coconut
Extra coconut for decoration.
Method:
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour, coconut and coconut essence gradually to the butter mixture until it comes together as a soft dough.
Place the dough on a piece of cling film and roll into a log about 20 cm in length.
Then wrap in cling film and place in the fridge to firm up for at least 2 hours.
Preheat oven to 180 degrees centigrade (160 fan) and line two baking trays with baking parchment.
Take the dough from the fridge and unwrap and cut into 1cm wide pieces.
Place on the baking trays and sprinkle with some extra coconut.
Bake for 20-25 minutes.
Remove from oven then leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.
Sarah’s extra slice......
You can roll the dough and cut out with a pastry cutter if you prefer but you need to chill the dough before baking for at least 1 hour.
Always use a good quality butter when making shortbread it really makes a difference to the taste!