I’m going a little biscuit and cookie crazy over here. For some reason I’m really in the mood to make cookies rather than cakes. Perhaps I’m being lazy? Cookies are quicker and easier to make than cakes and cupcakes. It may be due to the fact that my job is now to bake cakes so baking them for myself isn’t quite as appealing as before…although worry not, it is still oh-so-appealing!
Whatever the reason I am not complaining. These cookies are not quite as seasonal as the Spiced Treacle Cookies but lime and coconut are never actually in season in Scotland so they are really all year round biscuits. They will be perfect for those moments when it’s cold and wet outside and you want a little reminder of your tropical holiday, all wrapped up in a butter, sweet shortbread biscuit.
This coconut and lime shortbread is melt in the mouth and packed full of flavour. To make the most of the lime, I recommend working the zest in to the sugar with the back of a spoon until you’re left with green and fragrant lime sugar (as discussed here). This method releases the natural oils of the zest and maximises the zingy citrus flavour and can be used in most recipes which include zests such as scones, cupcakes or more shortbread.
If you like the sound of lime and coconut together, check out my Coconut Lime Loaf from last year – it tastes amazing with lime curd.
- 50g desiccated coconut, plus more for sprinkling
- 110g caster sugar
- Zest of 2 limes
- 225g butter, at room temperature
- 200g plain flour
- 100g corn flour
- Pinch of salt
- Preheat the oven to 180 degrees C. Spread the coconut out on a small baking tray and place in the oven for 5-10 minutes, until lightly toasted. Keep an eye on it after 5 minutes as it can go from golden to charred fairly quickly.
- Line two large baking trays with greaseproof paper and set aside.
- Put the sugar in to a large mixing bowl along with the lime zest. Work the zest in to the sugar with the back of a tablespoon. The sugar will turn slightly green, become very fragrant and look slightly damp.
- Add the butter and beat together with the lime sugar until pale and fluffy.
- Sift in the flours and the salt, add the toasted coconut. Fold in to the butter mixture until it starts to come together in cohesive dough. Tip the mixture out on to a lightly floured worktop and use your hands to work the dough into a smooth ball.
- Flatten slightly, then with a floured rolling pin roll out until about 1cm thick. Use a sharp knife to slice the dough in to squares roughly 5cm and lay out on the prepared baking trays.
- Fork the top of the shortbread a few times to ensure even cooking then sprinkle with untoasted coconut.
- Place trays in the fridge for half an hour to firm up. This will stop the shortbread from spreading in the oven.
- Preheat the oven to 180 degrees C (160 deg fan). Bake shortbread for 20 minutes until the edges are just lightly browned.
- Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.