375 ml (1½ cups) all-purpose flour
2 ml baking powder
Pinch of salt
125 ml (½ cup) castor sugar
180 ml (2/3 cup) desiccated coconut
140 g (½ cup +1 T) cold butter, diced
15 ml cold water, optional
200 g white Lindt chocolate, melted
15-30 ml colourful sprinkles
Place the flour, baking powder, salt, sugar and desiccated coconut into a large bowl and mix well. Cut the butter into small blocks and rub it into the flour mixture to form a breadcrumb like textured mixture.
Add some water, if needed and gather with both hands to form a soft cookie dough. Be careful not to overwork the dough. Cover with cling wrap and chill for 1 hour.
Meanwhile, preheat the oven to 180ºC and lightly grease a baking tray with baking spray. Remove the dough from the fridge and lightly dust a clean working surface with flour. Roll out the dough on the working surface and using a small or medium heart shape cutter, cut out the heart shapes and place in a prepared baking tray.
Bake for 10 - 12 minutes until straw-like and slightly golden. Remove from the oven and place on a cooling rack to cool down. Meanwhile, melt the chocolate.
Once the shortbread has cooled down, dip the one side of the heart into the melted white chocolate and sprinkle with the colourful sprinkles. Allow the chocolate to set by cooling on the rack again.
Pack the shortbread into a jar, and tie with a ribbon to gift to your special Mom!
Use very cold butter, you can even freeze it, and work as quick as possible when mixing it with the dry ingredients to avoid the butter melting in your fingertips.
Alternatively, instead of rubbing the butter and dry ingredients by hands, place the dry ingredients with the butter in a food processor and pulse a few times until it comes together. Tip on a working surface and continue with the recipe.