Coconut Shortbread

In the 1930s, our Scottish great-grandmother collected and wrote down recipes throughout the war years in a thick, hardbound notebook. Rations made basic ingredients hard to get hold of. Inside the front cover, written in long hand and black ink it reads;

“Where butter is mentioned, margarine is meant.”

Today we made shortbread using coconut oil, rather than butter, and it worked. Perhaps I could write a similar note one day; “where butter is mentioned, coconut oil is meant.

shortbread coconut 1
Coconut Shortbread

125 g (½ cup) coconut oil
110 g (½ cup) sugar
½ teaspoon vanilla extract
½ teaspoon salt
315 g (2 cups) flour
2 tablespoons dessicated coconut

  • Grease a 25 cm (10”) springform cake tin and preheat the oven to 180 °C (360 °F).
  • Beat the coconut oil, sugar, salt, and vanilla until well combined.
  • Add the flour and dessicated coconut to the oil and sugar mixture and beat with an electric mixer on low speed until it resembles coarse bread crumbs.
  • Place the mixture into a the cake tin. Using a shallow metal spoon and working from the edges into the centre, press and smooth the surface so that the mixture is compact and level.
  • Bake for 18–20 minutes, or until the cake turns golden on the edges. The longer it bakes, the crunchier it gets.
  • Remove from the oven, and while still hot, release the band and cut immediately.
    Cool completely, about 30 minutes, then remove from the tin.


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