Toasted coconut and lime shortbread
Low-and-slow slice-and-bake shortbread with toasted coconut, abundant lime zest and a tender cornstarch crumb.
Prep25 min
Cook30 min
Rest35 min
Oven135°C
Servings30
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 40 g unsweetened shredded coconut rounded
- 225 g unsalted butter, softened rounded
- 150 g granulated sugar rounded
- 12 g finely grated lime zest rounded
- 18 g egg yolk, from 1 large egg rounded
- 215 g plain flour rounded
- 71 g cornstarch rounded
- 3 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 165°C. Toast the coconut on a tray for about 5 minutes until golden, watching closely. Cool and lower the oven to 135°C.
- Beat the butter and sugar on low speed for about 30 seconds. Beat in the lime zest and egg yolk.
- Add the flour, cornstarch, toasted coconut and salt. Mix only until the sandy dough holds together when pressed.
- Divide into two logs about 5 cm across. Wrap and chill for at least 30 minutes, then slice about 6 mm thick.
- Arrange on lined trays and bake for about 30 minutes until barely firm and still pale. Cool for 1 minute on the trays, then move to a rack.
Notes
- Do not brown these cookies. Their tender sandy texture depends on the low oven and cornstarch.
- Use only the coloured outer lime zest and avoid the bitter white pith.
- The logs freeze well. Slice from frozen and add a few minutes if needed.
- Contains dairy, egg and wheat. Store airtight once fully cool.
Sources consulted
Sources consulted
From Christoph Mayer