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.

Treacle & coconut shortbread

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.

Treacle & coconut shortbread

 A perfect treat with morning tea!

Treacle & coconut shortbread
Yields 20
A cookie that melts in your mouth
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Prep Time
10 min
Total Time
22 min
Prep Time
10 min
Total Time
22 min
Ingredients
  1. 100g flour
  2. 100g roasted rice flour
  3. 1/3 cup brown sugar
  4. 80g butter
  5. 1/4 cup desiccated coconut
  6. 1/4 cup treacle
  7. 1 egg white
  8. 1 tsp vanilla
  9. 1 tsp baking powder
Instructions
  1. Preheat oven to 180 °C.
  2. Beat butter and sugar in a bowl of a stand mixer, just until combined. Add the egg and beat to combine.
  3. Add in treacle, and vanilla.
  4. Mix the two flours, coconut and baking powder in a separate bowl.
  5. Add to the wet mixture and mix in law speed until just combined. Take the dough on to a floured surface.
  6. Knead lightly to form a ball.
  7. Wrap in polythene and refrigerate for 10 minutes.
  8. Roll out the rested dough on a floured surface and cut our shapes.
  9. Bake for 12-15 minutes or until cookies are firm enough.
  10. Cool on a wire rack.
Notes
  1. Add more coconut if you like.
Voddy's Kitchen http://voddyskitchen.com.au/

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