Coconut Dreams

Recipe Ingredients

		Shortbread Base
1/2 cup	99g / 3.5oz	Softened butter
1/4 cup	59ml	Warmed honey
1 teaspoon	5ml	Pure vanilla extract
2 teaspoons	10ml	Grated lemon zest
1 3/4 cups	109g / 3.8oz	Pastry flour
1		Salt - a big pinch
		Topping
1		Egg (large)
1/4 cup	59ml	Buttermilk
1		Salt - a big pinch
1/2 cup	118ml	Warmed honey
3 tablespoons	45ml	Molasses
1 teaspoon	5ml	Pure vanilla extract
3 tablespoons	45ml	Pastry flour
		(whole wheat preferably)
1 tablespoon	15ml	Baking soda
1 cup	146g / 5.1oz	Coarsely-chopped walnuts
		(or 1 cup lightly-toasted pine nuts)
1 cup	93g / 3.3oz	Shredded unsweetened coconut

Recipe Instructions

Mix ingredients for shortbread base and spread evenly in a buttered 8- by 12-inch baking pan. Bake in a preheated 325 degrees oven 15 minutes. Remove.

Mix all of topping ingredients together except the coconut to make a batter. Pour over partially baked shortbread and sprinkle coconut over evenly. Bake for 25 minutes more or until top is lightly browned. Cook slightly and cut into bars or squares while still warm. Serve warm or at room temperature.

This recipe yields approximately 30 cookies.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9708 broadcast 11-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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