Strawberry filled shortbread

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White Chocolate and Coconut Shortcake

Yield: 25 pieces

Author: Lydia Nuttall

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

The amazing combination of melt in your mouth shortbread and homemade jam or marmalade is just irresistible!

Ingredients

White Chocolate and Coconut Shortbread

• 2 cups desiccated coconut
• 2 cups plain flour
• 1/2 cup caster sugar
• 200g white chocolate melts
• 100g butter
• 2 eggs
• 1 cup of whole fruit jam or marmalade

Instructions

1. Heat oven to 160c. Line a 22cm square cake tin with baking paper.
2. Melt the chocolate and butter in the microwave in a large mixing bowl, using short bursts of 30 seconds and stirring between each time. Be careful not to overheat, as white chocolate seizes very quickly.
3. Mix in dry ingredients, and then the eggs. Do the eggs second because that will give the chocolate mixture a chance to cool to room temperature and not cook the eggs when you mix them in.
4. Press half the mixture into the cake tin. Spread the jam evenly over the surface. Then crumble the remaining mixture over the top, pressing it very lightly down, so as not to squeeze the jam out.
5. Bake for 45 minutes. Cool in tin, and then cut into small squares.

Nutrition Facts

Calories

211

Fat

11 g

Sat. Fat

8 g

Carbs

27 g

Fiber

2 g

Net carbs

26 g

Sugar

16 g

Protein

2 g

Sodium

45 mg

Cholesterol

23 mg

Use any type of whole fruit jam, or marmalade. Lemon curd works really well too.

Not suitable to freeze.