Banana Coconut Shortbread Stacks

Instructions

1. Preheat the oven to 325°F (160°C).
2. Beat the butter with the sugar and vanilla until fluffy.
3. Beat in the flour and salt until combined.
4. Form the dough into a disk; chill for 45 minutes.
5. Roll out the dough, on a lightly floured surface, about 1/4-inch (5 mm) thick.
6. 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.
7. Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.

1. 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.
2. Beat a little of the hot milk mixture with the egg.
3. Whisk the warmed egg mixture into the remaining milk mixture.
4. Cook, stirring constantly, for 1 minute, until smooth and thickened.
5. Remove from the heat, stir in the coconut, butter and rum.
6. Place a piece of plastic wrap directly over the surface of the custard; cool completely.

1. Centre 8 cookies on serving plates. Top each with an equal portion of the custard and banana slices.
2. Repeat layers once and top with a final cookie.
3. Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.

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