Coconut & Lemon Shortbread Stars. Bring the Christmas season to life with this delicious take on a traditional shortbread recipe.
Makes approx 25
Shortbread:
250g butter, diced and softened to room temperature
3⁄4 cup icing sugar
1 3⁄4 cup plain flour
1⁄3 cup McKenzie’s Fine Desiccated Coconut
1⁄4 cup McKenzie’s Rice Flour
1 tsp finely grated lemon rind
Icing:
1 1⁄2 cups icing sugar, sifted
1 tbsp water
10g butter, melted
1⁄4 tsp lemon rind
McKenzie’s Desiccated and Shredded Coconut, for serving
For shortbread; place butter and icing sugar in the bowl of an electric mixer. Beat until creamy and pale. Fold in the flour, coconut, rice flour and lemon rind. Tip onto a lightly floured surface and bring together. Form into a disc, cover in plastic wrap and refrigerate for 1 hour.
Pre-heat oven to 160°C (140°C fan-forced). Line oven trays with baking paper.
Remove dough from refrigerator and roll out on a lightly floured surface to 5mm thickness. Using star shaped cutters, cut stars and place onto prepared trays. Bake for 20 minutes or until just starting to turn golden. Allow to cool on trays, before removing to a cooling rack to cool completely. Store in an airtight container until ready to ice.
For the icing; combine all the ingredients in a mixing bowl. Mix until smooth. Allow to sit For several minutes to come to desired consistency if required. Spread over shortbread stars and sprinkle with coconut. Store in an airtight container.
