Try these Coconut Ginger Shortbread Cookies filled with homemade coconut pumpkin jam and glazed with a quick lime icing! Exotic cookies for your Christmas cookie exchange!
Cook the squash in the coconut milk on medium heat until softened. Add the rest of the ingredients apart from lemon juice and bring to a simmer. Let reduce on medium-low heat until thick. Stir in lemon juice. Fill into 2 jam glasses and let cool.
For the cookies, combine all the ingredients in your stand mixer with the paddle attachment and let the mixer turn them into a smooth dough. Shape into a disk and wrap in cling film. Let dough rest in the fridge for 2 hours.
Preheat the oven to 150 C or 300 F and line 2 baking sheets with parchment paper. Roll out cookie dough to about 3 mm and cut out shapes. Bake for 8 to 10 minutes. They should not brown. Let cool
For the icing, stir lime juice into icing sugar until smooth, adding more juice or sugar to achieve the perfect texture. Glaze upper parts of the cookies, sprinkle with coconut and let the icing set.
Spread a small amount of jam onto the bottom half and top with the iced cookie halves. Store in a cookie tin.
The recipe for the jam makes 2 small jars of coconut pumpkin jam.
These ginger shortbread cookies also taste great filled with my tangerine curd.
Store the cookies in cookie tins in a cold place. They keep for 2 weeks.