Coconut and Lemon Shortbread Cookies Recipe
I made these coconut and lemon shortbread cookies for my youngest boy. He’s a big fan of cookies and I often prepare a sweet surprise for him. They went down like hot cakes and were a hit with everyone in the house.
Ingredients
- 200 g butter
- 350 g flour
- 100 g sugar
- 1 tbsp lemon juice
- grated zest of 1 lemon
- 3-4 drops coconut essence
- 200 g white chocolate
- coconut
Method · 2 h 15 min
- Mix the soft, room temperature butter with the sugar until creamy.
- Add the lemon juice, grated zest, and coconut essence.
- Gently fold in the flour. I mixer is not necessary for this as you can use a spoon or even your hands.
- The dough will come out a little soft and sticky but that's the way it should be. Wrap it in cling film and chill for an hour.
- Preheat the oven to 180 C degrees (356 F) and line a large baking tray with baking paper.
- After an hour, remove the dough from the refrigerator and place it on a well-floured worktop.
- Roll out the dough carefully, sprinkling flour occasionally to prevent sticking.
- The dough should be about 1cm (roughly half an inch) thick.
- Cut out the cookies using a well-floured cutter.
- Carefully transfer the cookies to the tray.
- Bake for 13-15 minutes until lightly browned at the edges, but without coloring on top.
- When they are ready, remove from the oven and leave for 2-3 minutes on the tray before transferring to a cooling rack.
- I can't say exactly how many cookies this will make as it depends on the size of cutter you use.
- I used a 7cm (2.75 inch) diameter cutter, so I made quite large cookies.
- For decoration, melt white chocolate in a bain marie.
- Using a teaspoon, put a little white icing in the middle of each cookie then spread it gently.
- Sprinkle coconut flakes on top then leave the cookies to cool.
- They are delicious at any time of the day and will surely win you over.
- Enjoy!
I started with a basic recipe for soft cookies that I took from Michel Roux’s cookbook, my favorite desserts cookbook. To this recipe I added coconut and lemon and the cookies turned out so delicious.
Ingredients
- 200 g butter
- 350 g flour
- 100 g sugar
- 1 tbsp lemon juice
- grated zest of 1 lemon
- 3-4 drops coconut essence
Icing
- 200 g white chocolate
- coconut
How to make COCONUT AND LEMON SHORTBREAD COOKIES:
- Mix the soft, room temperature butter with the sugar until creamy.
- Add the lemon juice, grated zest, and coconut essence.
- Gently fold in the flour. I mixer is not necessary for this as you can use a spoon or even your hands.
- The dough will come out a little soft and sticky but that's the way it should be. Wrap it in cling film and chill for an hour.
- Preheat the oven to 180 C degrees (356 F) and line a large baking tray with baking paper.
- After an hour, remove the dough from the refrigerator and place it on a well-floured worktop.
- Roll out the dough carefully, sprinkling flour occasionally to prevent sticking.
- The dough should be about 1cm (roughly half an inch) thick.
- Cut out the cookies using a well-floured cutter.
- Carefully transfer the cookies to the tray.
- Bake for 13-15 minutes until lightly browned at the edges, but without coloring on top.
- When they are ready, remove from the oven and leave for 2-3 minutes on the tray before transferring to a cooling rack.
- I can't say exactly how many cookies this will make as it depends on the size of cutter you use.
- I used a 7cm (2.75 inch) diameter cutter, so I made quite large cookies.
- For decoration, melt white chocolate in a bain marie.
- Using a teaspoon, put a little white icing in the middle of each cookie then spread it gently.
- Sprinkle coconut flakes on top then leave the cookies to cool.
- They are delicious at any time of the day and will surely win you over.
- Enjoy!
