Recipes

Lime Coconut Shortbread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
185 g Butter, chopped ¾ cup
5 ml Coconut Essence 1 tsp
4 g Grated Lime Rind 2 tsp
75 g Caster Sugar ⅓ cup
225 g Laucke Wallaby Flour 1⅖ cup
35 g Rice Flour 3½ tbsp
30 g Coconut ⅓ cup

Method

  1. Preheat oven to 180°C.

  2. Beat the butter, coconut essence, sugar, and lime rind in a mixing bowl until smooth.

  3. Stir in the flours and coconut in two separate amounts. 

  4. Knead dough gently on a lightly floured surface until smooth.

  5. Roll the dough between sheets of baking paper until 4 mm thick, and then cut into 6 cm (various shapes) place about 3 cm apart onto prepared baking trays.

  6. Baking time 10 minutes or until firm.

  7. Stand shortbread for approximately 3 minutes before lifting onto wires racks to cool.

  8. Yield approx 45.

  • Laucke Specialities
  • Yield: 45
  • Bake: 10 minutes
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