Butter Cookie Recipes - Coconut and Walnut Shortbread Recipe

Ingredients

• 1/2 cup/75 g walnuts

• 2 tbsp granulated sugar

• 1 cup/150 g all purpose/plain flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• 5 tbsp butter, softened

• 2 tbsp confectioners'/icing sugar

• 1/2 cup/50 g shredded/desiccated coconut

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Method:

1. Preheat the oven to 325°F/170°C/gas 2. Set out a 9-inch (23-cm) spring form pan.

2. Process the walnuts and granulated sugar in a food processor or blender until very finely ground.

3. Sift the flour, baking powder, and salt into a medium bowl. Beat the butter and confectioners' sugar in a large bowl with an electric mixer at high speed  until creamy.

4. Mix in the dry ingredients and 2 tablespoons of coconut to form a stiff dough. Firmly press the dough into the pan to form a smooth, even layer.

5. Sprinkle with the remaining coconut. Use a sharp knife to score the shortbread into 16 wedges.

6. Bake for 25-30 minutes, or until golden brown. Cool in the pan for 15 minutes.

7. Use a sharp knife to cut into wedges along the scored lines. Loosen and remove the pan sides and let cool completely.