Coconut And Lime Shortbread Snaps Recipes

COCONUT AND LIME SHORTBREAD SNAPS

Steps:

• Turn oven to 350F 160fan Gas 4 .Put the plain flour, desiccated coconut and salt together in a small bowl. Mix until all combined leave on the side.
• Add your butter, sugar and vanilla extract to a mixing bowl. Whisk until all combined with stand mixer or hand whisk.
• Gradually add in your flour mix and combine until it forms a dough.
• Roll your dough out to the thickness of a £1 coin. Shape using cookie cutters of your choice.
• Bake the biscuits in the oven for 10-15 minutes until golden.
• Allow to cool. While cooling, make the icing.
• Zest the limes and add to small bowl with coconut milk powder.
• Add in the icing sugar, followed by the lime juice. Mix until smooth.
• To decorate, put 1 tsp of drizzle on the top of each biscuit and some extra lime zest.
• Eat and enjoy! ????

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.

SLICE & BAKE COCONUT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

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-KEY LIME SQUARES

Steps:

• Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
• Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
• Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
• Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
• Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.

COCONUT LIME SQUARES

Steps:

• Make crust:
• Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
• Reduce oven temperature to 300°F.
• Make custard:
• In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
• Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.