COCONUT SHORTBREAD

Complexity: Easy

Ingredients

  • 8 oz all purpose flour, sifted
  • 6 oz butter or margarine
  • 4 oz sugar
  • ¾ cup sweetened coconut flakes
  • 1 tsp coconut essence
  • Pinch of salt
  • A little extra sugar for sprinkling

Directions:

  1.  Preheat oven to 375 degrees F. Lightly grease a square baking pan with margarine or lightly coat with cooking spray.
  2. Place flour, sugar, coconut and salt in a bowl and mix with a spoon to incorporate all the ingredients.

  3. Add the butter or margarine and essence. Using fingers or a pastry cutter, mix the butter into the flour mixture until the mixture resembles breadcrumbs. Press evenly into the prepared pan.

  4. Place into the preheated oven and bake for 10 minutes. Remove from oven and cut the dough into bars using the tip of a sharp knife. Continue baking in the oven for another 15 – 20 minutes or until golden brown. Remove and cut along the same marks made to cut them into bars.

    Sprinkle with the extra sugar. Let rest in pan for 5 minutes and then remove and place on a wire rack to cool. To add a little more coconut flavor, drizzle the bars with this simple coconut icing.