Shortbread fingers with strawberry and lime coulis
<p>This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p>Shortbread</p>
<ul>
<li>100g unsalted butter, softened</li>
<li>50g icing sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>Zest of 1 lime</li>
<li>100g plain flour</li>
<li>50g cornflour</li>
<li>Generous pinch sea salt</li>
</ul>
<p>Coulis:</p>
<ul>
<li>2 punnets fresh strawberries, washed and tops removed</li>
<li>Juice of 1 lime</li>
<li>2 tablespoon honey</li>
<li>2 tablespoon cream</li>
</ul>
<p>To serve:</p>
<ul>
<li>2 cups unsweetened coconut yoghurt</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.</li>
<li>Lay a long sheet of plastic wrap on the bench and place dough in the middle.</li>
<li>Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean).</li>
<li>Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.</li>
<li>Preheat oven to 170C and line a baking tray with baking paper.</li>
<li>Unwrap shortbread rectangle and place on a chopping board.</li>
<li>Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart. Bake for about 15 minutes or until the cookies are golden.</li>
<li>Take out of oven and cool for 10 minutes before transferring to a rack.</li>
<li>To make coulis, place strawberries, lime juice, honey and cream in a processor and blend.</li>
<li>Taste for sweetness and add a little more honey if you like.</li>
<li>To serve, scoop 1/2 cup coconut yoghurt into four serving cups. Spoon over a generous amount of strawberry coulis and place two shortbread fingers in each.</li>
<li>Eat immediately!</li>
</ol>
<p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd / Stuff.co.nz.</em></p>
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<p><strong>Related links:</strong></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"> </a></strong></em></span></p>
