Hey guys! Anjanee here of Fig & Honey sharing my recipe for toasted coconut ginger shortbread cookies while Jacquelyn’s away. Teatime is a bit of a tradition in our household. I love that we can all come home in the evening and share our days with each other over a cup of a tea and most importantly a bite of something sweet to eat. So I’m always on the lookout for something new to try. Coconut is one of my most favorite flavors – whenever coconut is an option all other choices don’t stand a chance. Coconut pairs nicely with a whole variety of cookies but exceptionally well with the more traditional shortbread and a touch of ginger adds adds a little kick! I think they go perfectly with a cup of tea! Enjoy! Teatime is not teatime with out the treats!
In a saucepan, heat the 1/2 cup of shredded coconut on medium heat until lightly toasted, tossing every 30 seconds or so.
In a large bowl, mix together the flour, toasted coconut, ginger powder and a pinch of salt.
In the bowl of an electric mixer, cream together the butter and caster sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour mixture bit by bit just until a rough dough forms.
Divide the dough into 2 and roll out into logs about 2 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.
When ready to make, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Slice the log into 1/4 inch slices and arrange on the parchment paper. Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks.
Melt chocolate in a bowl over gently simmering water until just melted. Dip cookies halfway into the chocolate. Place onto a parchment lined cookie sheet and immediately sprinkle with a pinch of shredded coconut. Leave to dry until the chocolate has set.
By Fig & Honey
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