Coconut Chili Lime Shortbread

Coconut Chili Lime Shortbread

1 C sugar

2 limes

1.5 tsp dried red chili flakes

2 C salted butter, room temp to soft

1/2 C dried unsweetened shredded coconut

3 1/4 C flour

- preheat oven 300ΒΊ

- add sugar to bowl of stand mixer - zest both limes directly into sugar - mix with paddle on low to combine - add chili flakes to sugar and mix on low to combine

- add butter to sugar - beat on medium-high speed until butter is soft, fluffy and everything is well mixed 

- with mixer running on low, add coconut and allow to mix in, scraping down sides of bowl if necessary - add flour, about 1/2 C at a time until all flour has been added - turn off mixer and finish mixing by hand with a wooden spoon or hard plastic spatula

- turn dough out into a 10-12 inch round pan or 8 x 8 square pan - smooth dough evenly into pan with the back of a soup spoon - score the top of the dough with slicing marks (wedges for a round pan, squares for a square pan, or whatever other shape you like - you can also roll out dough and cut int shapes if you like) then prick all over with a fork or small skewer - bake 60-70 minutes or until top edges are lightly golden (thicker shortbread will need at least this much time, thinner shortbread will need less time, probably 45-50 minutes) - cool on a rack then slice, using score marks to cut