Zingy, fruity, Easter shortbreads. Super flaky, butter crust topped with the perfect flavour pairing of lime, mango and coconut. Heaven!
Easter Egg Shortbread with Mango Coconut Cream
200g Plain Flour
70g Caster Sugar
½ Lime (zest)
Icing Sugar to dust
Mango Coconut Cream:
90g Fresh Mango
15ml Lime Juice
80ml Full Fat Coconut Milk
1 tsp. Cornflour
35g Caster Sugar
Easter Egg Cutters such as eggs, flowers or rounds
Preheat the oven to 190C/170C Fan/Gas 5.
Beat together the butter and sugar until smooth.
Stir in the flour and lime zest until smooth and then roll out the dough to about 5mm thick.
Cut out 16 shaped biscuits and then cut a circle out of 8 to create the yolks.
Bake for 10-12 minutes until lightly golden then leave to cool.
Place all of the ingredients for the coconut and mango cream into a blender and blitz until smooth.
Place into a small saucepan and gradually heat stirring consistently until thickened, then leave to cool.
Place a spoonful of the mango onto each whole biscuit and top with the 8 halves which have had a circle removed.
Dust with icing sugar then serve.