Recipe: Banana and Coconut Cream Shortbreads

This winning combo is full of texture and creamy sweetness
ByJasmine BandaliWednesday , 04 February 2015
Recipe: Banana and Coconut Cream Shortbreads
© Copyright @ Gibson & Smith Group Limited / StockFood

MAKES 8 SERVINGS

INGREDIENTS
1 cup unsalted butter, softened
2/3 cup caster sugar
1 tbsp vanilla extract
425g all-purpose flour
½ tsp salt

FOR THE FILLING
1 ½ cups milk
¼ cup caster sugar
¼ cup cornflour
1 egg
1 tbsp unsalted butter
½ cup desiccated coconut
1 tbsp vanilla extract
3 bananas, sliced thinly
Canned whipped cream, as required

METHOD
1. Preheat the oven to 160C.
2. Beat the butter with the sugar and vanilla until fluffy.
3. Beat in the flour and salt until combined and you have achieved a smooth dough.
4. Form the dough into a disc and chill for 45 minutes.
5. Roll out the dough, on a lightly floured surface, about 5 mm thick.
6. Use a 6 cm round cutter to cut out 24 circles (re-roll scraps as needed).
7. Place the circles on parchment paper-lined baking sheets.
8. Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.
9. Meanwhile, whisk the milk for the filling with the sugar and cornflour in a large, heavy saucepan set over a medium heat and cook, stirring constantly, for 5 minutes or until thickened.
10. Beat a little of the hot milk mixture with the egg in a separate bowl.
11. Whisk the warmed egg mixture back into the remaining milk mixture.
12. Cook, stirring constantly, for 1 minute, until smooth and thickened.
13. Remove from the heat, stir in the coconut and butter.
14. Place a piece of plastic wrap directly over the surface of the custard and allow to cool completely.
15. Place one cookie in the centre of eight serving plates.
16. Top with an equal portion of the custard and banana slices.
17. Repeat this layering process again, before finishing with a third and final cookie on top.
18. Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.

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