Sunday Magazine Recipe: Shortbread Fingers with Strawberry and Lime Coulis
This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon.
SHORTBREAD FINGERS WITH STRAWBERRY AND LIME COULIS AND COCONUT YOGHURT
Serves 4 (about 8 fingers)
100g unsalted butter, softened
50g icing sugar
1 tsp vanilla extract
zest of 1 lime
100g plain flour
generous pinch sea salt
For the coulis:
2 punnets fresh strawberries, washed and tops removed
juice of 1 lime
2 tbsp honey
2 tbsp cream
2 cups unsweetened coconut yoghurt
First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.
Lay a long sheet of plastic wrap on the bench and place dough in the middle. Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean). Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.
Preheat oven to 170C and line a baking tray with baking paper. Unwrap shortbread rectangle and place on a chopping board. Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart.
Bake for about 15 minutes or until the cookies are golden. Take out of oven and cool for 10 minutes before transferring to a rack.
To make coulis, place strawberries, lime juice, honey and cream in a processor and blend. Taste for sweetness and add a little more honey if you like.
To serve, scoop ½ cup coconut yoghurt into 4 serving cups. Spoon over a generous amount of strawberry coulis and place 2 shortbread fingers in each. Eat immediately!
Eat immediately! xx
This recipe was originally published in the Sunday Star Times, January 29th, 2017.
Photography: Emma Boyd