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With the festive season just around the corner, it’s time to get ready for all things Christmas! The tree is up, the presents are out, and the tinsel is sparkling, but what about the kitchen? Not to worry because McKenzie’s Foods have got the final touches of your feast covered.
McKenzie’s have a variety of pantry essentials for Christmas time. Whether you are planning to cook up a scrumptious roast dinner or create small snacks, the Christmas Day recipe options are endless with McKenzie’s broad range.
Here is one of their amazing recipe for shortbreads made with coconut and lemon rind.
Enjoy!
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: Approx. 25
Ingredients
Shortbread:
250g butter, diced and softened to room temperature
¾ cup icing sugar
1 ¾ cup plain flour
⅓ cup McKenzie’s Fine Desiccated Coconut
¼ cup McKenzie’s Rice Flour
1 tsp finely grated lemon rind
Icing:
1 ½ cups icing sugar, sifted
1 tbsp water 10g butter, melted
¼ tsp lemon rind
McKenzie’s Desiccated and Shredded Coconut, for serving
Method:
- For shortbread; place butter and icing sugar in the bowl of an electric mixer. Beat until creamy and pale. Fold in the flour, coconut, rice flour and lemon rind. Tip onto a lightly floured surface and bring together. Form into a disc, cover in plastic wrap and refrigerate for 1 hour.
- Pre-heat oven to 160°C (140°C fan-forced). Line oven trays with baking paper.
- Remove dough from refrigerator and roll out on a lightly floured surface to 5mm thickness. Using star-shaped cutters, cut stars and place onto prepared trays. Bake for 20 minutes or until just starting to turn golden. Allow to cool on trays, before removing to a cooling rack to cool completely. Store in an airtight container until ready to ice.
- For the icing; combine all the ingredients in a mixing bowl. Mix until smooth. Allow to sit for several minutes to come to desired consistency if required. Spread over shortbread stars and sprinkle with coconut. Store in an airtight container.
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