We’ve all been in COVID-19 induced isolation, so we’ve all been spending some quality time with our kitchens. And when I noticed our lemon tree had gone bonkers a few weeks ago, I turned to my trusty, 888 page-long CWA CLASSICS cookbook for help. Classic shortbread is nice, but shortbread with lemon and coconut is better, so here’s my spin on a classic…
• 250g softened butter
• ¾ cup icing sugar
• ⅓ cup desiccated coconut
• finely grated zest of one lemon (I used a Meyer lemon from the tree in my backyard)
• juice of one lemon
• 2½ cups plain flour
1. Preheat the oven to 160°C and line a lamington tin with non-stick baking paper.
2. Beat the butter and icing sugar together until creamy, then beat in the coconut, lemon zest and juice.
3. Sift in the flour and stir to combine – you might want to use your hands to bring the dough together.
4. Press the dough into the lamington tin as evenly as you can, then place into the oven and bake for 10-15 minutes – you want it JUST golden, not browned!
5. Cool the shortbread in the tin for 2 minutes, then transfer it carefully (leave it on the baking paper) to a cutting board. Cut it up into squares while it’s still hot, then transfer the shortbread, still on the baking paper, onto a wire rack to finish cooling.