Imagine a dessert that whispers exotic tales of Southeast Asian shores, where fragrant lemongrass dances with buttery coconut in a symphony of flavor. These Coconut Shortbread Lemongrass Bars are not just a treat—they're a culinary journey that transforms an ordinary afternoon into a luxurious escape. With a delicate balance of aromatic lemongrass and rich, crumbly shortbread, these bars promise to elevate your baking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup shredded coconut
- 2 tablespoons fresh lemongrass, minced
- 1/4 teaspoon salt
- 1/2 cup coconut flakes, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- Finely mince the fresh lemongrass, ensuring it is very finely chopped to release its aromatic oils and prevent tough texture in the bars.
- Gradually add the all-purpose flour, shredded coconut, minced lemongrass, and salt to the butter mixture. Mix on low speed until a soft, crumbly dough forms.
- Press the dough evenly into the prepared baking pan, using the back of a spatula or your fingers to create a smooth, compact layer.
- Sprinkle the additional coconut flakes evenly across the top of the dough, gently pressing them into the surface.
- Bake in the preheated oven for 25-30 minutes, or until the edges turn golden brown and the top looks set and lightly golden.
- Remove from the oven and let cool completely in the pan for about 1 hour. The shortbread will continue to firm up as it cools.
- Using the overhanging parchment paper, lift the shortbread out of the pan and transfer to a cutting board.
- Cut into 16 even bars using a sharp knife, wiping the blade clean between cuts for neat edges.
- Store the bars in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Choose fresh lemongrass: The key to intense flavor is using fresh, vibrant lemongrass. Look for stalks that are firm and pale green, and mince them as finely as possible.
- Room temperature ingredients: Ensure butter is softened but not melted for the perfect shortbread texture. This helps create a light, crumbly consistency.
- Don't overmix: When adding dry ingredients, mix just until the dough comes together to prevent tough bars.
- Even pressing: Use the back of a spatula or your hands to create an uniform layer in the pan for consistent baking.
- Cooling is crucial: Allow the bars to cool completely in the pan to help them set and develop their signature crumbly texture.
- Clean knife technique: Wipe your knife between cuts to ensure clean, precise bar edges.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
