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Coconut shortbread


  • Preheat oven to 180°C fan forced (200°C normal).
  • Rub together the flours, caster sugar, coconut, salt and butter until a firmish dough is formed.
  • Roll the dough out on a lightly floured surface to about 5 mm thickness. Then cut into rounds, place on a lightly oiled baking sheet and cook in the lower part of the oven for 10-15 mins. 
  • Allow the shortbread to cool on a rack before serving.


  • 2+ cups plain flour, sifted
  • ¼ cup rice flour
  • ¼ cup caster sugar
  • ¼ cup desiccated coconut
  • a pinch of salt
  • 250 gm softish unsalted butter
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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