Christmas Chocolate and Coconut Shortbread
Ingredients:
200 g margarine
100 g dark brown sugar
100 g dessicated coconut
150 g plain wholemeal flour
50 g cocoa powder
Directions:
- Preheat oven to 350 F/ 200 C.
- Melt margarine in a saucepan.
- Remove the pan and add sugar.
- Stir well.
- Spoon mixture into two round 7 inch tins and press down firmly with fork. Do not grease tins.
- Bake for 20-25 minutes, checking at 20 minute mark.
- Remove from the oven.
- Leave for a few minutes, then cut into 8 pieces per tin.
- Leave to cool in tin, then lift from container carefully.
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