Easter Shortbread with Mango Coconut Cream Recipe

How to make Easter Shortbread with Mango Coconut Cream


  1. Preheat the oven to 190°C (170°C fan-forced). Line 2 baking trays with baking paper.
  2. Beat together the butter and 70g caster sugar until smooth.
  3. Stir in the sifted flour and lime zest. Combine and then mix until a smooth dough is formed. Gently work dough with hands if required. Roll out the dough to about 5mm thick, on lightly floured surface.
  4. Cut out 16 shaped biscuits and then cut a circle out of 8 “tops”, to create the cream yolks.
  5. Place on baking trays and bake for 10-12 minutes until lightly golden, then leave to cool.
  6. Mix the mango, coconut milk, lime zest, lime juice, corn flour and 35g caster sugar into a blender and blitz until smooth.
  7. Place into a small saucepan and gradually heat, stirring consistently until thickened, then leave to cool.
  8. Place a spoonful of the mango onto each whole biscuit and top with the 8 halves which have had a circle removed.
  9. Dust with icing sugar then serve.