Lemon Coconut Shortbreads

By teresafu

Anna olson

Ingredients

• 1 cup flour
• 1/2 cup unsweetened coconut
• 1/4 cup splenda
• 2 tsp finely grated lemon zest
• 1/4 tsp salt
• 2/3 cup unsalted butter, cool but not cold

Preparation

Step 1

Preheat oven 325 and line a baking tray with parchment paper.
In a food processor, pulse flour, coconut, splenda, lemon zest and salt. Break butter into pieces and pulse until dough comes together (dough will be soft). Shape into a disc, wrap and chill for at least 2 hours.

On lightly floured surface, knead dough once or twice until pliable. Roll out to just shy of 1/4 inch thickness and cut out into 2 inch cookies. Bake for 12 to 15 mins, just until bottom edges start to colour. Cool cookies on baking tray before removing.