Wheaten Shortbread. Such a simple, yet effective, shortbread recipe. There are a few extra ingredients compared to a traditional shortbread recipe, such as my Traditional All-Butter Shortbread or even my Brown Sugar Shortbread recipes, but the method is super simple and with the addition of coconut and rolled oats, you can persuade yourself that this is better for you. Well, there is still a lot of sugar and butter in this Wheaten Shortbread, but at least it has more fibre.

As I said, this recipe has a very straightforward method. You simply melt the butter, mix it with the dry ingredients and bake until golden. Then, after leaving to cool in the tin, cut it into squares (or whatever shapes you prefer).

I didn’t even sprinkle any sugar over the top of this, but feel free to do that if you would like. I’d sprinkle some sugar over the top once it comes out of the oven and then leave to cool.

This Wheaten Shortbread traybake is rather like my Flakemeal Biscuits recipe, but even simpler. (How many times can I use the word simple?!) And I guess, as with the flakemeal biscuits, this Wheaten Shortbread would also be rather tasty if topped with a blob of melted chocolate. Or chocolate and a piece of walnut. It’s totally up to you to customize as you wish.

I cut this traybake into 16 squares, which makes for a nice, small, bite-sized traybake. But feel free to make them larger, if you prefer.