Coconut and Lemon Shortbread Cookies

How to make COCONUT AND LEMON SHORTBREAD COOKIES:

1. Mix the soft, room temperature butter with the sugar until creamy.
2. Add the lemon juice, grated zest, and coconut essence.
3. Gently fold in the flour. I mixer is not necessary for this as you can use a spoon or even your hands.
4. The dough will come out a little soft and sticky but that's the way it should be. Wrap it in cling film and chill for an hour.
5. Preheat the oven to 180 C degrees (356 F) and line a large baking tray with baking paper.
6. After an hour, remove the dough from the refrigerator and place it on a well-floured worktop.
7. Roll out the dough carefully, sprinkling flour occasionally to prevent sticking.
8. The dough should be about 1cm (roughly half an inch) thick.
9. Cut out the cookies using a well-floured cutter.
10. Carefully transfer the cookies to the tray.
11. Bake for 13-15 minutes until lightly browned at the edges, but without coloring on top.
12. When they are ready, remove from the oven and leave for 2-3 minutes on the tray before transferring to a cooling rack.
13. I can't say exactly how many cookies this will make as it depends on the size of cutter you use.
14. I used a 7cm (2.75 inch) diameter cutter, so I made quite large cookies.
15. For decoration, melt white chocolate in a bain marie.
16. Using a teaspoon, put a little white icing in the middle of each cookie then spread it gently.
17. Sprinkle coconut flakes on top then leave the cookies to cool.
18. They are delicious at any time of the day and will surely win you over.
19. Enjoy!