Coconut Shortbread

Preheat oven to 450ºF. Place oats in a food processor and pulse until they become a fine powder, about 5 pulses.

In a medium nonstick skillet over medium heat, place coconut and stir with spoon until it begins to turn golden brown and toast. Remove immediately from heat and set aside.

In a stand mixer, place all dry ingredients including toasted coconut. Turn mixer on low to combine. Add in butter and mix on low until dough forms and pulls away from the sides of the bowl. Large clumps will form after 5-10 minutes or so.

Line a baking sheet with parchment paper. Place a closed springform pan on top. Spread dough evenly into springform pan. Unlock springform pan but leave it in place on the baking sheet. This will ensure the dough doesn’t spread to far.

Using a round cookie cutter, remove a circle of the center of the shortbread dough. Set disk of dough outside the springform pan and bake as directed below.

Bake shortbread for 5 minutes at 450ºF. Reduce temperature to 250ºF and continue to bake for an additional 10-15 minutes until golden brown. Remove baking sheet from oven and remove springform pan from baking sheet. Using a sharp knife, score the shortbread into 16 wedges. Place baking sheet with shortbread back into the oven. Turn off the oven, leaving shortbread in there to cool. Make sure the oven is propped slightly open to allow to cool, about 1 hour.

Place shortbread on cooling rack after 1 hour and allow to finish cooling to room temperature. Break into wedges and devour with tea.

Adapted from America’s Test Kitchen Best Shortbread.