Buttery Shortbread and Oat Crunch

Shortbread

1. Preheat your oven to 320⁰F (160⁰C).
2. Line a 21 x 21 cm square pan with parchment paper, leaving a bit hanging over the sides so you can lift it out later.
3. In a large bowl, cream the 250 g butter for about 3 minutes until pale and soft.
4. Add the 1/2 cup caster sugar and beat for another 4 minutes until smooth and fluffy. It should look light in colour and feel airy.
5. Mix in the 1 1/2 tsp vanilla essence just until combined.
6. In a separate bowl, stir together the 2 1/3 cups of cake flour and 1/4 tsp salt.
7. Gradually add the flour mixture to the butter mixture in 3 parts, mixing well after each addition.
8. Press the dough evenly into your lined pan. Use your hands and smooth it out as best you can.
9. Try to keep the thickness even so it bakes properly.
10. Prick the surface all over with a fork.
11. Bake for 45 to 50 minutes until lightly golden, especially around the edges. Don’t wait for it to go dark.
12. Remove from the oven and, while still warm, cut into squares.
13. Sprinkle with extra caster sugar right away so it sticks nicely.
14. Let it cool in the pan for 10 minutes, then lift out and transfer to a wire rack to cool completely.

Oatmeal Biscuits

1. Preheat your oven to 350⁰F (180⁰C).
2. Lightly grease a baking tray or line it with parchment paper.
3. In a saucepan, gently heat the 250 g butter and 2 tbsp golden syrup until the butter has melted. Don’t let it boil; only melt and stir.
4. In a large bowl, combine the 2 cups of oats, 1 cup of desiccated coconut, 1 cup of cake flour, 1 cup of brown sugar, and 5 ml of bicarbonate of soda.
5. Pour the melted butter and syrup mixture over the dry ingredients and stir until fully combined.
6. Add a handful of sunflower seeds and a handful of sesame seeds and mix through.
7. Press the mixture firmly into the prepared tray using your hands or the back of a spoon. Try to compact it well so it holds when cut.
8. Sprinkle a few extra seeds on top and press them in lightly.
9. Bake for 15 to 20 minutes until golden brown.
10. Keep an eye on it from the 15-minute mark as it can brown quickly.
11. Remove from the oven and cut into squares while still hot.
12. Let it cool completely in the tray so it firms up properly before lifting out.