It was recently brought to my attention that this blog hasn’t been updated since August. It’s not that I haven’t had much to write about. We’ve had quite an interesting summer, including a few more camping trips since I last checked in.
I have so much to catch up on here, but I haven’t even downloaded the photos from the last few months from my camera yet. I suppose it will be nice to reminisce about the summer as the weather gets colder though.
In the meantime, I wanted to share a recipe that I whipped this week. It’s not really seasonal. It seems I still haven’t been able to shake my key lime obsession that we picked up in Florida last year:
Key Lime and Coconut Shortbread
2/3 cup gluten-free all-purpose flour
1/3 cup coconut flour
2 tablespoons cornstarch
1/2 cup butter, softened
1/4 cup granulated sugar
1/3 cup coconut
1/2 tbsp lime zest
1/8 tsp xanthan gum
1/8 teaspoon salt
2 tablespoons key lime juice
1/2 cup confectioners sugar
1. Preheat oven to 350 degrees F. Line a round cake pan.
2. In a large bowl, whisk to combine the flours, cornstarch and salt.
3. In a separate bowl, add the softened butter and sugars. Beat with a mixer until combined. Stir in the zest.
4. Stir flour mixture into the butter mixture until combined. Add the coconut to the dough.
5. Use your hands to gently press the dough into the pan and cut into triangles, but don’t separate the slices.
6. Bake for about 20 minutes, or until the edges begin to brown.
7. Make the glaze by combining the confectioners’ sugar with the lemon juice. Whisk it until it’s smooth, adding more confectioners’ sugar as needed to give it a consistency suitable for drizzling.
8. Cool completely on a wire rack. Once cool, drizzle on the glaze and allow the glaze to set before serving.