Banana Coconut Cream Shortbread Stacks
1 cup softened Gay Lea Unsalted Butter 250 mL
2/3 cup Instant Dissolving Sugar 150 mL
1 tbsp vanilla extract 15 mL
1 3/4 cups all-purpose flour (approx.) 425 mL
1/2 tsp salt 2 mL
1 1/2 cups milk 375 mL
1/4 cup Instant Dissolving Sugar 50 mL
1/4 cup cornstarch 50 mL
1 Egg 1
1/2 cup toasted unsweetened coconut 125 mL
1 tbsp Gay Lea Unsalted Butter 15 mL
1 tbsp dark rum or 1 tsp (5 mL) vanilla extract 15 mL
3 bananas, sliced thinly (approx.) 3
Gay Lea Real Whipped Cream
Preheat the oven to 325°F (160°C). Beat the butter with the sugar and vanilla until fluffy. Beat in the flour and salt until combined. Form the dough into a disk; chill for 45 minutes. Roll out the dough, on a lightly floured surface, about 1/4-inch (5 mm) thick. 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. Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.
Filling: 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. Beat a little of the hot milk mixture with the egg. Whisk the warmed egg mixture into the remaining milk mixture. Cook, stirring constantly, for 1 minute or until smooth and thickened. Remove from the heat; stir in the coconut, butter and rum. Place a piece of plastic wrap directly over the surface of the custard; cool completely.
Centre 8 cookies on serving plates; top each with an equal portion of the custard and banana slices. Repeat layers once and top with a final cookie. Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.
Makes 8 servings