Description
Coconut Shortbread. What more do I need to say?
Ingredients
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- 1/2 cup plain Oats
- 1 1/2 cup Flour
- 1/4 cup Cornstarch
- 2/3 cup Powdered Sugar
- 1/2 tsp Salt
- 14 Tbsp Butter, cut into pieces 1/4″ wide
- 1 cup toasted shredded Coconut, sweetened or unsweetened
Instructions
- Preheat oven to 450 degrees.
- Place oats and shredded coconut into food processor and pulse until they become a fine powder. About 5 pulses. Set aside.
- In stand mixer, place all dry ingredients, turn mixer on low to combine.
- Add in butter and mix on low until dough forms and pulls away from the sides of the bowl. About 5 minutes.
- Line a baking sheet with parchment paper. Place a closed spring-form pan on top. Spread dough into spring-form pan, evenly. Unlock spring form pan but leave it in place on baking sheet. This will ensure the dough doesn’t spread too far.
- Using a round cookie cutter, remove a circle of the center of the shortbread dough. Set disk of dough outside the spring form pan and bake as directed.
- Bake shortbread for 5 minutes at 450 degrees. Reduce temperature to 250 degrees and continue to bake for an additional 10-15 minutes until golden brown.
- Remove baking sheet from oven and remove spring-form pan from baking sheet. Using a sharp knife score the shortbread into 16 wedges.
- Place baking sheet with shortbread back into the oven. Turn OFF the oven, leaving shortbread in there to cool. Make sure the oven is propped slightly open to allow to cool. About 1 hour.
- Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
- Break shortbread along the scored lines you created previously.
- Repeat with remaining shortbread. Serve with tea, or coffee.
Notes
Adapted from America’s Test Kitchen Best Shortbread