Banana Coconut Shortbread Stacks
Layers of shortbread filled with custard and bananas make this dessert a delight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gaylea.com.
Cooking tools:
- Cookie cutter
- Rolling pin
- Cooling rack
- Saucepan
- Mixing bowl
- Hand mixer
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Stove
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 cup (250 mL) GAY LEA - Unsalted Butter, softened
- 2/3 cup (150 mL) sugar, superfine
- 1 tbsp (15 mL) vanilla extract
- 1 3/4 cups (425 mL) all purpose flour, approx
- 1/2 tsp (2 mL) salt
- 1 1/2 cups (375 mL) HEWITT'S - milk
- 1/4 cup (60 mL) sugar, superfine
- 1/4 cup (60 mL) cornstarch
- 1 egg
- 1 tbsp (15 mL) GAY LEA - Unsalted Butter
- 1/2 cup (125 mL) unsweetened coconut
- 1 tbsp (15 mL) dark rum, optional
- 1 tbsp (15 mL) vanilla extract, optional
- 3 banana, sliced thinly
