Coconut Shortbread Recipe

RECIPE 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 METHOD

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.

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