Description
This Milky Bar Coconut Shortbread is rich, buttery, and filled with the delicious flavour of toasted coconut. Finished with a dip in creamy white chocolate, it’s the kind of treat that’s hard to stop nibbling once you’ve had the first piece.
Ingredients
Units
Scale
- 225 g soft butter
- 180g (approx.) - 3/4 cup castor sugar
- 125 ml - 1/2 cup vegetable oil
- 5 ml - 1 tsp baking powder
- 50 ml - 2 cups toasted coconut
- 5 ml - 1 tsp vanilla essence
- 700 ml flour (approximately 2 3/4 to 3 cups, add as needed)
- 100 g white chocolate, melted
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease or line a 9-inch (23 cm) square baking tin.
- In a large mixing bowl, cream together the 225 g soft butter and 3/4 cup castor sugar until light and creamy. A few extra minutes of beating help create a tender shortbread.
- Add the 1/2 cup vegetable oil and beat until fully combined.
- Stir in the 1 tsp vanilla essence, 1 tsp baking powder, and 2 cups toasted coconut.
- Gradually add the 700 ml of flour, mixing after each addition.
- You may not need every last bit of flour. The dough should be soft but manageable and hold together when pressed. Avoid overmixing, as this can make the shortbread tougher than intended.
- Press the dough evenly into the prepared baking tin. Use the back of a spoon or your hands to smooth the surface.
- Bake for 20 to 25 minutes, or until the edges are lightly golden and the top is pale golden brown.
- Remove from the oven and allow the shortbread to cool for about 5 minutes.
- While still warm, cut into squares, fingers, or diamonds. Cutting while warm helps prevent cracking later.
- Allow the pieces to cool completely in the tin.
- Melt the 100 g white chocolate gently in a microwave or over a double boiler.
- Dip one side or half of each shortbread piece into the melted chocolate.
- Place on baking paper and allow the chocolate to set before serving.
Notes
Created, prepared, tried, and tested by Reshika
