Coconut shortbread
Ingredients
- 225 g/8oz butter
- 200 g/7oz caster sugar
- 350 g/12oz plain flour
- 70 g/2½oz dessicated coconut
- 1 egg
- pinch of salt
- 3 tbsp cold water
Instructions
- Preheat the oven to 150ºC/300ºF/gas mark 2
- Grease a 33 x 22cm/13 x 9-inch baking/brownie tin (or baking sheet if using a mould)
- Cream the butter
- Add the sugar, flour, dessicated coconut, egg and salt and pulse the food processor until the mixture resembles breadcrumbs (less than a minute)
- Add cold water, a tablespoon at a time, until the mixture just begins to come together
- Tip the mixture on to the baking tin and press down firmly and evenly especially at the corners & edges (if using a mould, bring the mixture together to form a ball, wrap in cling film and chill for 30 minutes before moulding)
- Sprinkle the top with a tablespoonful or so of caster sugar
- Cook for 45-50 minutes or until the shortbread just begins to turn golden brown
- Slice into fingers/petticoat tails while still warm before allowing to cool on a wire rack
