Heavenly Coconut Shortbread

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Heavenly Coconut Shortbread

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Ingredients

20 portion(s)

coconut shortbread

50 grams white rice
50 grams sugar, (raw or caster)
250 grams plain flour
200 grams Butter, cubed
1 teaspoon Coconut oil or essence

coconut white chocolate (for dipping shortbread)

1 teaspoon coconut oil (or coconut essence with 2 teaspoons vegetable oil
100 grams white chocolate, broken into pieces
dessicated coconut, apprx 1/2 cup

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6

25min

Preparation 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Baking Heating Biscuit/cookie Creative

Recipe's preparation

Preheat oven to 160 degrees

Place rice and sugar into TM bowl and mill for 1 minute on speed 9.

Add flour, butter and coconut oil and mix for 10 sec on speed 6.

Set dial to closed lid position "Closed lid" and knead "Dough mode" for 40-50 sec.

Tip the mixture onto cling film/silicone mat/baking paper and bring mix together to a log shape.

Cut 5mm discs of shortbreat from the log and place on a lined biscuit tray. Bake for around 15 minutes or until slightly golden.

To melt coconut white chocolate

Place white chocolate, coconut oil (or essence and vegetable oil) in the tm bowl and melt for around 1 1/2 minutes on 50 degrees, speed 1. This depends on whether your chocolate is at room temperature, and the brand of your chocolate!

Use your spatula to spread white chocolate on half of the top segment of the shortbread, and dip in dessicated coconut. Enjoy!

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.