Name: Lemon and coconut hearts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 185 gram butter, at room temperature; 1/3 cup (75g) caster sugar; 1 teaspoon coconut essence; 1 1/2 cup (225g) plain flour, sifted; 1/4 cup (50g) rice flour, sifted; 1/3 cup (25g) desiccated coconut; 2 teaspoon grated lemon rind; icing sugar, to dust

Lemon and coconut hearts

Makes 46 Item

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

185 gram butter, at room temperature

1/3 cup (75g) caster sugar

1 teaspoon coconut essence

1 1/2 cup (225g) plain flour, sifted

1/4 cup (50g) rice flour, sifted

1/3 cup (25g) desiccated coconut

2 teaspoon grated lemon rind

icing sugar, to dust

Method

1.Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.

2.Using an electric mixer, beat butter, sugar and coconut essence in a bowl. until pale and creamy. Stir in remaining ingredients. Turn out dough onto a floured surface and knead gently until smooth.

3.Roll dough between two sheets of baking paper until 5mm thick. Refrigerate for 5 minutes. Using a 6cm heart-shape cutter. cut out shapes and place on prepared trays. Bake for 10 minutes. Cool on trays. Dust with icing sugar to serve.

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Ingredients

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