This article was written for Annabel & Grace, which is now part of Rest Less.
Coconut and Lime Shortbread
Ingredients
50g desiccated coconut, plus more for sprinkling
110g caster sugar
Zest of 2 limes
225g butter, at room temperature
200g plain flour
100g cornflour
Pinch of salt
How to prepare
Preheat the oven to 180 degrees.
Line two large baking trays with greaseproof paper and set aside.
Spread the coconut out on a small baking tray and cook for 5-10 minutes, until lightly toasted.
Put the sugar and lime zest in to a large mixing bowl then add the butter. Beat together with a wooden spoon until pale and fluffy.
Sift in both flours and the salt, then add the toasted coconut. Fold in to the butter mixture and then tip out on to a lightly floured work top and use your hands to form the dough into a smooth ball.
Flatten slightly, then with a floured rolling pin roll out until about 1cm thick. Use a cutter (I had a heart shaped one, but circles are equally good – or use a sharp knife and cut into squares) and lay out on the prepared baking trays.
Fork the top of the shortbread a few times to ensure even cooking then sprinkle with untoasted coconut.
Place trays in the fridge for half an hour to firm up the dough and then bake in 180 degree oven for 20 mins. Once cool, lift off carefully and store in an airtight container – or, of course, have a couple with a cup of tea!