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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
5 thoughts on “Reshika's Milky Bar Shortbread”
Woah I love shortbread, and milky bar so the combination sounds gorgeous. Thank you 👍🏼
I totally agree. So good !!
I must try these. If they taste half as good as the Scottish shortbread then my mission has certainly been accomplished.
Please do and let me know once done. Would love to get your feedback. <3
I sure will do dear.