Coconut And Lime Shortbread Snaps Recipes

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! ????

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.

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.