How to make COCONUT AND LEMON SHORTBREAD COOKIES:

• Mix the soft, room temperature butter with the sugar until creamy.
• Add the lemon juice, grated zest, and coconut essence.
• Gently fold in the flour. I mixer is not necessary for this as you can use a spoon or even your hands.
• The dough will come out a little soft and sticky but that's the way it should be. Wrap it in cling film and chill for an hour.
• Preheat the oven to 180 C degrees (356 F) and line a large baking tray with baking paper.
• After an hour, remove the dough from the refrigerator and place it on a well-floured worktop.
• Roll out the dough carefully, sprinkling flour occasionally to prevent sticking.
• The dough should be about 1cm (roughly half an inch) thick.
• Cut out the cookies using a well-floured cutter.
• Carefully transfer the cookies to the tray.
• Bake for 13-15 minutes until lightly browned at the edges, but without coloring on top.
• When they are ready, remove from the oven and leave for 2-3 minutes on the tray before transferring to a cooling rack.
• I can't say exactly how many cookies this will make as it depends on the size of cutter you use.
• I used a 7cm (2.75 inch) diameter cutter, so I made quite large cookies.
• For decoration, melt white chocolate in a bain marie.
• Using a teaspoon, put a little white icing in the middle of each cookie then spread it gently.
• Sprinkle coconut flakes on top then leave the cookies to cool.
• They are delicious at any time of the day and will surely win you over.
• Enjoy!