Saturday, January 10, 2015

Toasted Coconut Shortbread

In the summer we spent some time with my brother and sister in law in Edinburgh, they have a nice old home in the city center. One day when we were out walking we stopped at a cool shortbread shop, this was all it sold and they made and baked them right in the store my favorite one was a toasted coconut one. Its always fun to re create recipes and bring back travel memories.

The majestic Edinburgh Castle 

Scotland is always fun to visit  I went to high school and university there and look forward to visiting again this summer. Shortbread is easy to make and really a blank canvas to add many flavors too. Perfect with an afternoon cup of tea. 

 Lomond hill in Fife near where my parents live 

Falkland a gorgeous village in  Fife 


5 oz butter diced and a little extra for greasing
8 oz of plain flour and some for dusting
4 oz sugar
one tablespoon of toasted coconut


  1. grease a baking tray with butter
  2. sieve the flour and rub in the butter with fingers until it looks like bread crumbs
  3. stir in sugar and toasted coconut (you simply head a pan and toast unsweetened coconut for a few minutes until slightly brown) and make a firm dough
  4. roll it out onto a floured surface to about 1 inch thickness and use cookie cutters for desired shape 
  5. bake at 350 for 15-20 minutes until lightly golden

The shortbread cookies were dinosaur approved :)

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