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Coconut Shortbread




Source of Recipe


Source: Casual Cuisines of the World - Country Inn


List of Ingredients




3/4 cup all-purpose flour

1/4 cup rice flour

1/4 teaspoon salt

1/4 cup sugar

1/4 cup shredded dried coconut

1/2 cup chilled unsalted butter, cut into pieces

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract



Recipe



Preheat an oven to 350 degrees F. Butter a baking sheet.


Sift together the flours, salt and sugar into a bowl, then sift together again into another bowl. Add the coconut and butter and, using a pastry blender or 2 forks, cut them in until the mixture is crumbly. Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. Do not overmix or the dough will toughen.


Place the dough on the prepared baking sheet and shape it into a round 7-8 inches in diameter and about 1/2 inch thick. Using your fingers, pinch around the edges to create an attractive border. Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. Prick the surface lightly with the tines of a fork.


Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. Remove from the oven and serve warm or at room temperature, cut into wedges.