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Coconut Shortbread

Source: Casual Cuisines of the World - Country Inn
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 8
This buttery biscuit cake of Scottish origin derives its name from its crumbly texture, which is achieved by minimal handling during the mixing of the ingredients, thereby "shortening" the development of toughening proteins in the flours. The recipe given here elaborates upon shortbread’s traditional simplicity with the addition of coconut for a subtle flavor accent.
3/4 cup all-purpose flour
1/4 cup rice flour
1/4 teaspoon salt
1/4 cup sugar
1/4 cup shredded dried coconut
1/2 cup chilled unsalted butter, cut into pieces
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Coconut Shortbread Recipe at
Preheat an oven to 350 degrees F. Butter a baking sheet.

Sift together the flours, salt and sugar into a bowl, then sift together again into another bowl. Add the coconut and butter and, using a pastry blender or 2 forks, cut them in until the mixture is crumbly. Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. Do not overmix or the dough will toughen.

Place the dough on the prepared baking sheet and shape it into a round 7-8 inches in diameter and about 1/2 inch thick. Using your fingers, pinch around the edges to create an attractive border. Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. Prick the surface lightly with the tines of a fork.

Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. Remove from the oven and serve warm or at room temperature, cut into wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 226
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 23g
Sodium: 76mg
% Cal. from Fat: 56%
Cholesterol: 31mg
Protein: 2g
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