Chocolate and Coconut Shortbread
- Prep Time: 15 minutes + chilling | Cooking Time: 25 minutes
- Serving Amount: 16 biscuits
- Difficulty Level: Medium
Preheat oven to 130’C
In a food processor add cold butter and all the dry ingredients, pulse lightly until the mix resembles
bread crumbs. (Do not blend as you will make a paste and this will change the texture of the
shortbread) If you don't have a food processor, you can do this in a bowl and mix together with the
tips of your fingers.
Place the mix into a bowl, add egg yolks, milk and vanilla paste and knead with your hands until the
mix starts to resemble pastry.
Wrap the shortbread in clingfilm and place in the fridge for 30 min (This will allow the butter to firm up
and will be easier for you to handle)
Once the shortbread has chilled, roll the shortbread out to 1cm (it's important to keep it as even as
possible) and cut into long rectangles.
Place shortbread on an oven tray lined with baking paper. Bake for 130’C for 10 min then turn the
oven down to 100’C and bake for 10-15 min or until golden and cooked through.
Allow shortbread to cool on the tray. Once cooled to room temp, time to dip into chocolate.
Melt the 200g Caramelised Coconut Dotties in a bowl, over a pot of boiling water on the stove (ensure
the bowl is not touching the water) heat until all the chocolate has melted.
Remove bowl from the heat and dip half of the shortbread into the melted chocolate, hold shortbread
above the melted chocolate for 5 seconds to allow any excess to drip off and then dip into desiccated
coconut. Place on a sheet of baking paper until chocolate has set.
Will keep for 1-2 weeks in an airtight container.