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Lime and coconut shortcakes

A recipe from the Good Food collection.

Ingredients

Lime and coconut shortcakes
Lime and coconut shortcakes
45 g (11½ oz/¾ cup) shredded coconut
150 g (51½ oz) unsalted butter, chopped, plus extra, for greasing
250 g (9 oz/1⅔ cups) plain (all-purpose) flour, plus extra, for dusting
2 teaspoons baking powder
115 g (4 oz/1½ cup) caster (superfine) sugar
65 g (21½ oz/¾ cup) desiccated coconut
1 egg, lightly beaten
1 teaspoon coconut essence
210 g (71½ oz/⅔ cup) lime marmalade
softly whipped cream, to serve 

Method

1. Preheat the oven to 170°C (325°F/Gas 3). Spread the shredded coconut on a baking tray and toast in oven for 6–7 minutes or until light golden. Cool coconut and set aside.

2. Lightly grease and flour 6 holes of a standard non-stick muffin or friand tin. Line the holes with a circle of baking paper. Sift the flour and baking powder into a bowl, then stir in the sugar and desiccated coconut. Rub in butter until mixture resembles coarse breadcrumbs. Make a well in the centre, add the egg and coconut essence and, using a fork, stir egg into flour mixture until a coarse dough forms. Turn out on a lightly floured board and knead briefly until smooth.

3. Take about 2 heaped tablespoons of the dough and, using your hands, form into a flat circle about 5 mm (¼ inch) thick. Use the circle to line one of the muffin holes, trimming edges. Repeat until the 6 muffin holes are lined with dough. Place 1 tablespoon of marmalade in each. Divide the remaining dough, including any trimmings, into 6 even pieces and press each piece into a round large enough to cover each shortcake. Press the edges of the pastry together to seal, then bake for 20 minutes or until pastry is golden. Cool the shortcakes in the muffin tin for 10 minutes, then carefully turn out onto a wire rack to serve or to cool completely.

4. To serve, place shortcakes on serving plates, add a generous dollop of cream and sprinkle with toasted coconut.

Raspberry or plum jam can be used instead of the lime marmalade as can lemon curd, if you prefer. The desiccated coconut in the shortcake dough can be replaced with ground almonds and slivered or chopped almonds can be used to decorate, instead of the shredded coconut. Custard, either homemade or purchased, is also a good accompaniment.

Main ingredient:
Coconut
Cuisine:
Contemporary
Course:
Dessert

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