NOMNOMNOM: Recipe – Exotic Fruit Shortbread

Remember that recipe I promised you two blogs back? Well, here it is.

Yes, I KNOW I said it would only be a couple of days. And I KNOW that was a week ago. But SHUT UP whinging and DROOL.

It is courtesy of my Mama, and resulted from her forgetfulness: she only added the exotic juice because she’d neglected to buy the orange juice when she got the rest of the ingredients. The coconut was more of an afterthought. Still, it’s one of the tastiest afterthoughts I’ve tried in a while, so here you are:

Exotic Fruit Shortbread

4 tbsp Pineapple and Coconut juice
4 oz raisins
6 oz plain flour
2 oz caster sugar
4 oz butter
Some dessicated coconut (however much you fancy, basically.)

For those of you living in the 21st century, the first step of this recipe may be to find out what the hell an oz is. Metric shmetric.

1. Fling juice and raisins into a saucepan, and slowly bring to the boil. Pour it into a glass dish and leave it to cool. Stir occasionally, if you can be bothered to remember. You probably better preheat the oven as well or something.

2. Shove flour into processor and whiz for a few seconds. Add sugar and butter and whiz until like breadcrumbs. Add coconut, and whiz some more. To pass the time, marvel at how fun it is to say the word ‘whiz’.

3. Pour it onto the side and bring it all together with your hands to form a dough (ooh, messy. We like.) Cut it in half.

4. Roll the dough out to fit a flan ring and lift it onto a baking tray. Roll out the second half to fit the flan ring as well.

5. Plonk the raisin mixture into the centre of the pastry a quarter of an inch from the sides, and carefully put the lid on.

6. Pinch the sides to seal all the way around. Prick all over with a fork. Refrain from making screechy noises like in the film Psycho.

7. Bake on 150 degrees for about half an hour until light and golden. Keep an eye on it – basically, if it goes more of a marmitey colour then you’ve gone too far, stupid.

8. Remove from oven, sprinkle with caster sugar (Yay! Snowing!!), and leave until cold. No really, try.

If it hasn’t all been scoffed before you’ve even had time to wonder why shortbread is called shortbread, then Top Cat simply isn’t the indisputable leader of the gang. And he is. So… you get my point. Nomnomnom.

Image pilfered from Sparkly Kate‘s photostream, after I managed to stop marvelling at the awesomeness of the name Sparkly Kate.


One thought on “NOMNOMNOM: Recipe – Exotic Fruit Shortbread

  1. Pingback: Tweets that mention NOMNOMNOM: Recipe – Exotic Fruit Shortbread « No Day But Today. --

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