...Food and Recipes

Cherry and Coconut Shortbread

April 15, 2016

I saw this recipe in the Easter edition of the Waitrose magazine, but have only just got around to trying it.

Cherry and Coconut Shortbread

Cherry and coconut shortbread-magazine
I ‘hacked’ it slightly (sorry Waitrose), to suit what we had in the cupboards, and omitted the dark chocolate coating bit, as my kids aren’t big dark chocolate fans.
I will warn you now, these are seriously GOOOOOOOOD. So much so that next time I make them I will be doubling the recipe.
You have been warned…

You will need:

  • 60g glace cherries (the recipe called for sour cherries, but we didn’t have any. And we did have a pot of glace cherries sat in the cupboard leftover from making Christmas cakes, looking sorry for itself)
  • 125g salted butter, at room temperature
  • 60g rice flour – you can omit this is you like and replace with plain flour, but I personally think it is the key to crisp, delicious-ness when it comes to shortbread!
  • 120g plain flour
  • 60g fairtrade caster sugar
  • 1/2 tsp coconut extract (optional-I only bunged it in because we happened to have some)
  • 50g dessicated coconut
  • 50g white chocolate to decorate (optional)

This is what you do:

  • Pre-heat the oven to 180C
  • Roughly chop the cherries-don’t make the bits too small. I think I halved most of them
  • Cream together the butter and sugar, in a mixer if you have one, or by hand if you have stronger arms than me
  • Add the flours, cherries, desiccated coconut, and coconut extract if using, and mix again until it all comes together into a dough
  • Knead briefly on the worktop, and then roll out onto a floured worktop. I rolled mine quite thin (about 0.5cm) as I like crispy shortbread!
  • Use a circle cutter (approx 6cm diameter, or whatever size you want your finished biscuits to be, obvs) to cut out biscuits, and place them on a lined baking tray
  • Keep re-rolling and cutting out until you have used all your dough. I got about 24 from this amount of mix
  • Bake in the pre-heated oven for 10-12 minutes, depending on how crisp you like your shortbread. Check after 10 minutes. Mine were a dark golden brown, but you might like to take yours out a minute or two earlier
  • Allow to cool for a minute or two on the baking trays
  • I sprinkled half of them with desiccated coconut whilst still warm, and kind of gently smooshed the coconut into the biscuits with the back of a spoon so it didn’t fall straight off
  • The other half I allowed to cool completely before drizzling with white chocolate
  • Enjoy with a cuppa

Cherry and coconut

These are delicious. I would go so far as to say possibly even better than my favourite plain shortbread recipe. If you make them, do let me know what you think.

P.S I’ve just found out through writing this post that I’ve been spelling dessicated desiccated incorrectly for the last 30+ years. Excellent.

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