Coconut Shortbread: February 2020, Week 3


Ingredient: Resource from Provisions: The Roots of Caribbean Cooking Cookbook


3 cups all-purpose flour

1 tsp. salt

1 cup fresh or frozen grated unsweetened coconut

1/2 cup plus 2 tbsps sugar

1 cup unsalted butter

1 egg


Preparation:

1. Sift together the flour and salt. Mix in the coconut

2. In another bowl, beat the butter and 1/2 cup of the sugar with an electric mixer until fluffy about 4 minutes.

3. Add the flour mixture and mix well to form a smooth dough. Wrap the dough in plastic wrap and chill for 1 hour.

4. Preheat the oven to 325F. Roll out the dough into a 9x13 inch rectangle about 1/2 inch thick. Slice the dough lengthwise into 4 equal slices and then crosswise into 6 equal slices. This will give you 24 pieces.

5. Arrange on an ungreased baking sheet, leaving 1 inch between each cookie. Bake until golden brown, about 25 minutes.

6. Remove from the pan and cool on wire racks for 10 minutes. Sprinkle the shortbread with the remaining 2 tbsps sugar.





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