makes
12
prep
30 minutes
cook
20 minutes
difficulty
Easy
makes
12
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 115 g unsalted butter, chilled
- 40 g pure icing sugar, sieved
- 5 g raw sugar
- 140 g plain flour, sieved
- ¼ tsp ground cinnamon
- Zest of 1 lemon
- ¼ cup desiccated coconut
- ¼ tsp fine salt
- 25 g good-quality milk chocolate block
Chilling time: 1-2 hours.
Instructions
- Beat the butter, icing sugar and raw sugar until a smooth paste is formed.
- Add the flour, cinnamon, lemon zest, coconut and salt. Mix until the ingredients form a dough.
- Press the dough into a flat square, approximately 15 mm in thickness, then wrap in plastic wrap and place into the refrigerator to chill for 1-2 hours.
- Heat the oven to 150°C (170°C fan forced).
- Press the chilled dough through the grid of a wire cooling rack.
- Loosely scatter the dough cubes evenly between 12 muffin tin cavities.
- Bake in the pre-heated oven for 20-25 minutes, until lightly golden.
- Remove from the oven and immediately grate the milk chocolate over the surface. Cool in tin before removing.
Note
Store in an airtight container at room temperature for up to 1 week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
