Chewy Coconut Squares

A shortbread crust with a chewy topping full of coconut and nuts.

Crust

¼

cup

butter

2

ounces

55

grams

¼

cup

sugar (caster)

2

ounces

55

grams

½

cup

flour (plain)

2½

ounces

70

grams

Filling

½

cup

sugar (caster)

4

ounces

115

grams

2

Tbs

flour (plain)

60

ml

⅛

tsp

salt

0.6

ml

1

tsp

vanilla or almond extract

5

ml

1

large

egg

½

cup

nuts, chopped

2

ounces

56

grams

½

cup

coconut

1½

ounces

43

grams

Preheat in 350°F [175°C] oven. Grease an 8" [20 cm] square pan.
Cream butter and sugar till light and fluffy.
Stir in flour. Press into pan and bake at 350°F [175°C] for 10 minutes.

Meanwhile, mix sugar, flour, salt, vanilla, egg, nuts and coconut for the filling.
Spread evenly over baked dough. Bake 20-25 minutes or till golden.
While warm, cut into squares.

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