toasted coconut & lime shortbread

serves 48

Ingredients

1/2 cup shredded coconut [baked in a 160C oven until golden ~5 mins]
225g unsalted butter, room temperature
150g caster sugar
2Tbsp lime zest
1 egg yolk
1 1/2 cups plain flour
1/2 cup cornstarch

Method

1. Cream the butter and sugar in your mixer at low speed for about 30 seconds. 
2. With the mixer running beat in the lime zest and egg yolk, followed by the flour, cornstarch, and toasted coconut. Beat just until the mixture holds together.
3. Shape the dough into a log and refrigerate or freeze until firm (at least 30mins)
4. Pre-heat the oven to 135C. 
5. Slice 6mm thick cookies and place on baking sheets. 
6. Bake until barely firm, but still very tender (~30mins DON'T brown)
7. Cool for a minute on the sheets before transferring cookies to a rack to cool completely.