225g soft butter
3\4 cup castor sugar
1\2 cup oil
1tsp baking powder
2 cups toasted coconut
1 tsp vanilla essences
100g white chocolate
Preheat oven to 180.
Cream the butter and castor sugar until light and creamy.
Add oil and beat well.
Add the rest of the ingredients and mix.
Add just enough flour to form a manageable dough.
Press the dough into a prepared cake tin and bake for 20 minutes or until pale brown.
Cut shortbread while warm and dip into chocolate.
Prepared, tried and tested by: Reshika Singh
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