Orange Coconut Shortbread
Simple vegan shortbread recipe with bright, bold flavor and color.
Servings Prep Time
8 10minutes
Cook Time
25minutes
Servings Prep Time
8 10minutes
Cook Time
25minutes
Ingredients
Orange Coconut Shortbread
Orange Glaze
Instructions
  1. Preheat oven to 325F. Line a 9″ baking pan with parchment or very lightly grease.
  2. In a small oven safe dish, spread the coconut in an even layer and bake for 4 minutes, stir well, and then toast for another 4 minutes. [You may need to toast for shorter or longer, depending on your coconut and oven. It burns quickly so keep a careful eye on it!]. Remove from oven and let cool completely.
  3. (While the coconut is toasting…) In a large bowl, beat the non-dairy butter and sugar for 1 minute until creamed together.
  4. Add the orange juice, zest and coconut extract and mix well.
  5. Add the flour, toasted coconut, baking powder and salt and beat until just combined.
  6. Form dough in a ball and set it in the center of your dish. Press out dough evenly in pan.
  7. Bake 25-30 minutes, or until edges are lightly browned.
  8. Let cool 6-10 minutes, then carefully remove shortbread from the pan and place on wax paper or parchment paper. Using a sharp knife, carefully cut the shortbread into 8 equal wedges. [It is easier to cut the shortbread while it is warm. If you wait until it cools, it is more likely to crumble.]
  9. Let shortbread cool completely.
  10. Whisk all the ingredients for the glaze and pour evenly over cooled shortbread, letting glaze drip down the sides of each piece.
  11. Let glaze set, 30-40 minutes, then enjoy with a cup of tea or coffee.
  12. Store in an airtight container at room temperature up to 4 days or in the refrigerator up to 7 days.

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