Coconut Lime Shortbread

Coconut Lime Shortbread

I know we discussed this already, but I am so stinkin' excited about the Bob's Red Mill flours I received for our Blogger Recipe Challenge group this month. I keep thinking about all of the goodies I can make and the possibilities are literally endless! 

One of my favorite treats are shortbread cookies. Light and crispy and not overly sweet, they are perfect with coffee in the morning, as an afternoon snack, or even for dessert.

I decided to use my Coconut Flour for a new shortbread recipe and came up with the winning combo of coconut and lime, two of my favorites, and definitely spring worthy. The lime juice and zest give these cookies just the right zing, while the delicious coconut flavor balances everything out.

They are the perfect little seasonal treat, in my opinion.




Coconut Lime Shortbread
Recipe written by The Chef Next Door
Makes 16 shortbread cookies
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Ingredients:
2 sticks unsalted butter, at room temperature 
1 cup powdered sugar 
1/2 tsp coconut extract
Juice of half a lime
Zest of one lime
1 cup all-purpose flour
1 cup Bob's Red Mill Coconut Flour

Preheat the oven to 300 degrees and lightly spray two 9" round cake pans with baking spray. 

In the bowl of your stand mixer, beat together the butter, sugar, coconut extract and lime juice and zest until light and fluffy. Slowly beat in both of the flours until completely combined. The mixture may seem a little dry at first; keep beating till it comes together. If it still won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough. (I added about a teaspoon of water and the dough was perfect) 

Divide the dough in half and press each half into one of the prepared pans, smoothing the surface with your fingers. Use a fork to prick the dough all over, which allows any steam to escape, and prevents the shortbread from bubbling as it bakes.  

Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 30 minutes. Remove it from the oven and immediately turn each shortbread round out onto a clean work surface. Using a pizza wheel or sharp knife, cut each round into 8 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool. 

Bon Appetit!

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Disclaimer: I received products from Bob's Red Mill for review at no charge but was not monetarily compensated for this review. All opinions, as always, are my own.