26 October, 2015
Treacle & coconut shortbread
This is another recipe that I came up with while playing around with the basic shortbread. This recipe uses a palm sugar treacle “Kithul” in place of molasses or golden syrup. This is my favourite treacle and it is used in almost all desserts and fruit cakes in Sri Lanka.
I am very lucky that I can still buy the exact brand over here thanks to many Sri Lankan grocery stores. Kithul treacle has a unique caramel like flavour and it is different to all other treacle including the coconut treacle.
Kithul treacle is used as a topping for curd, ice cream, yoghurt and used in many other traditional recipes. But here I am using this to make shortbread. To make the fusion even more intense, I also used rice flour and desiccated coconut. The resulting biscuit didn’t disappoint me at all.
Rice flour is gluten free. By replacing half the flour with rice flour, I was able to achieve a very crumbly shortbread. Roasting the flour, enhances the flavour and make it less hydroscopic, so that the dough wouldn’t be sticky.
Coconut is optional, but I wish I had added more. It enhances the overall texture and taste and reminded me of Anzac biscuits while baking.
A perfect treat with morning tea!
- 100g flour
- 100g roasted rice flour
- 1/3 cup brown sugar
- 80g butter
- 1/4 cup desiccated coconut
- 1/4 cup treacle
- 1 egg white
- 1 tsp vanilla
- 1 tsp baking powder
- Preheat oven to 180 °C.
- Beat butter and sugar in a bowl of a stand mixer, just until combined. Add the egg and beat to combine.
- Add in treacle, and vanilla.
- Mix the two flours, coconut and baking powder in a separate bowl.
- Add to the wet mixture and mix in law speed until just combined. Take the dough on to a floured surface.
- Knead lightly to form a ball.
- Wrap in polythene and refrigerate for 10 minutes.
- Roll out the rested dough on a floured surface and cut our shapes.
- Bake for 12-15 minutes or until cookies are firm enough.
- Cool on a wire rack.
- Add more coconut if you like.