Wheaten Shortbread
A super simple shortbread recipe with coconut and oats. Melt butter, mix and bake.
Ingredients
- 8 oz or 225g plain flour (all purpose flour)
- 6 oz or 175g sugar
- 4 oz or 110g rolled oats
- 1 oz or 30g desiccated coconut
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- 8 oz or 225g butter, melted
Instructions
- Preheat oven to 350F/180C.
- Line an 8x8 inch traybake tin with parchment paper.
- In a large bowl, stir together all the dry ingredients.
- Melt the butter and mix with the dry ingredients.
- Spread into the prepared tin and bake for approximately 30 minutes, or until golden.
- Leave in the tin to cool, then cut into squares.