Ginger and Coconut Shortbread Cookies

Buttery, crumbly shortbread cookies infused with warming ginger and fragrant coconut. Perfect with a cup of tea or as a dessert accompaniment.

Prep Time

15 minutes

Total Time

40 minutes

Calories

210 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.24/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Bread•Side Dish

Cuisine:

Asian•Thai

Mood:

Comfort Food•Healthy

Ingredients

Servings

1.5cupsAll-purpose flour

£0.25

0.5cupUnsweetened shredded coconut

£0.40

0.5cupPowdered sugar

£0.30

1teaspoonGround ginger

£0.10

0.3teaspoonSalt

£0.01

1cupUnsalted butter(2 sticks, cold and cubed)

£2.20

1Egg yolk(Large)

£0.30

1teaspoonVanilla extract

£0.20

Total Cost

£3.76

£0.24 per serving

Instructions

1.
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2.
In a medium bowl, whisk together the flour, shredded coconut, powdered sugar, ginger, and salt.
3.
Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4.
In a small bowl, whisk together the egg yolk and vanilla extract.
5.
Add the egg yolk mixture to the flour mixture and mix until a dough forms. Do not overmix.
6.
Turn the dough out onto a lightly floured surface and gently pat it into a 1/2-inch thick rectangle.
7.
Use a cookie cutter or a knife to cut out shapes. Place the cookies on the prepared baking sheet.
8.
Bake for 20-25 minutes, or until the edges are lightly golden brown.
9.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10.
Serve with Poached Pears in Ginger Syrup and Coconut Whipped Cream (recipe not included).

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My Notes

Nutrition Information

Nutrition per serving (30g)

210 kcal / 879 kJ

Carbs

19g

7% of RDA

Fat

14g

20% of RDA

Protein

4% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

7 g

8% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For the best flavor and texture, use cold butter straight from the refrigerator.

Do not overmix the dough, as this will result in tough cookies.

If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling it out.

These cookies can be stored in an airtight container at room temperature for up to 5 days.

Cooking Equipment

Oven

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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