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Chocolate And Coconut Shortbread Thins

  • Makes 25-30
Chocolate And Coconut Shortbread Thins

These are best made thin so that they are crisp and light. The flavour will improve after a day or two of keeping.


  • 200 grams butter
  • ½ cup castor sugar
  • rind 1-2 oranges
  • 2 teaspoons vanilla essence
  • 1¾ cups flour
  • ¼ cup cocoa
  • ½ cup desiccated coconut


  1. Beat the butter, sugar and orange rind together until light and creamy. Do this in a food processor or by hand.
  2. Sift the flour and cocoa together and work into the creamed mixture with the coconut.
  3. Turn the dough out onto a floured board and knead together. Roll the dough out to 0.5cm thickness and cut into shapes. Place on a greased baking tray.
  4. Bake at 180ºC for 12-15 minutes or until they are beginning to firm. Cool on the tray for 10 minutes before transferring to cake rack to cool. Store in an airtight container.

Cooks Tips

- The best quality cocoa such as Valrhona or Mrs Bridges will give you a superior flavour to any chocolate cooking. Available in delicatessens. - I always maintain that the flavour of chocolate or cocoa is improved with the addition of vanilla essence. Try to use the pure vanilla essence for best flavour, and use imitation vanilla or freshening up the fridge or Tupperware.

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