Lime Coconut Shortbread Recipes

LIME COCONUT SHORTBREAD

Steps:

• Beat butter, sugar, essence and rind in a medium bowl with electric mixer until smooth.
• Stir in fours and coconut in two batches; knead lightly.
• Roll dough between sheets of baking paper until 4mm thick; cut into 6cm shapes, place 3cm apart on greased oven trays.
• Bake in moderate oven 10 minutes or until firm.
• Stand 3 minutes before lifting onto wire racks to cool.

COCONUT-LIME BARS WITH HAZELNUT SHORTBREAD CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13 x 9 x 2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
• For filling:
• Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, then flour and lime peel. Pour filling over crust in pan.
• Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
• Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.