Banana Coconut Shortbread Stacks

Shortbread

Layers of shortbread filled with custard and bananas make this dessert a delight.

  • Total Preparation Time: 65 minutes

Makes 8 cookies

Rating: 4 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
2/3 cup150 mLSugar, superfine
1 tbsp15 mLVanilla Extract
1 3/4 cups425 mLAll Purpose Flour, approx.
1/2 tsp2 mLSalt
Filling:
1 1/2 cups375 mLMilk
1/4 cup60 mLSugar, superfine
1/4 cup60 mLCornstarch
1 1 Egg
1 tbsp15 mLGAY LEA - Unsalted Butter
1/2 cup125 mLUnsweetened Coconut
1 tbsp15 mLDark Rum, Optional
1 tbsp15 mLVanilla Extract, Optional
3 3 banana, sliced thinly
GAY LEA - Regular Whipped Cream
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Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Beat the butter with the sugar and vanilla until fluffy.
  3. Beat in the flour and salt until combined.
  4. Form the dough into a disk; chill for 45 minutes.
  5. Roll out the dough, on a lightly floured surface, about 1/4-inch (5 mm) thick.
  6. Use a 2 1/2-inch (6 cm) round cutter to cut out 24 circles (re-roll scraps as needed). Place on parchment paper-lined baking sheets.
  7. Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.

Filling:

  1. Meanwhile, whisk the milk with the sugar and cornstarch in a large, heavy saucepan set over medium heat and cook, stirring constantly, for 5 minutes or until thickened.
  2. Beat a little of the hot milk mixture with the egg.
  3. Whisk the warmed egg mixture into the remaining milk mixture.
  4. Cook, stirring constantly, for 1 minute, until smooth and thickened.
  5. Remove from the heat, stir in the coconut, butter and rum.
  6. Place a piece of plastic wrap directly over the surface of the custard; cool completely.

Assembly

  1. Centre 8 cookies on serving plates. Top each with an equal portion of the custard and banana slices.
  2. Repeat layers once and top with a final cookie.
  3. Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
2/3 cup150 mLSugar, superfine
1 tbsp15 mLVanilla Extract
1 3/4 cups425 mLAll Purpose Flour, approx.
1/2 tsp2 mLSalt
Filling:
1 1/2 cups375 mLMilk
1/4 cup60 mLSugar, superfine
1/4 cup60 mLCornstarch
1 1 Egg
1 tbsp15 mLGAY LEA - Unsalted Butter
1/2 cup125 mLUnsweetened Coconut
1 tbsp15 mLDark Rum, Optional
1 tbsp15 mLVanilla Extract, Optional
3 3 banana, sliced thinly
GAY LEA - Regular Whipped Cream
Add to Shopping List

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