I've had this recipe for quite a while as it's one that works all the time as the shortbread comes out short/crumbly and addictive every time! I've always used the recipe (though I've forgotten where I first got it from) as it is but this time round I thought that I'll just play around with it a little since I still had some desiccated coconut from when I made the delicious ANZAC cookies. I replaced some of the flour with the coconut and what do you know!??! It's works!! Coconut added another layer of texture which I really enjoyed! Definitely one for coconut lovers!!
Ingredients (make around 24 2.5cm cookies)
125g butter
55g caster sugar
120g plain flour
60g Desiccated Coconut
Method
1. Beat the butter and the sugar together until pale.
2. Stir in the flour and coconut to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm thick.
3. Cut into rounds or fingers and sprinkle with a little extra caster sugar. Put on a baking sheet and chill for 20 minutes.
4. Heat then oven to 190C
5. Bake in the oven for 15-20 minutes until golden. Cool on a wire rack.
