|225.00 g||butter — softened|
|190.00 ml||castor sugar|
|5.00 ml||Robertson's baking powder|
|500.00 ml||coconut — toasted|
|5.00 ml||vanilla — essence|
|700.00 ml||flour — cake|
|100.00 g||white chocolate — broken into pieces|
Preheat the oven to 180 ºC and butter a 22 cm square cake pan or spray with non-stick spray.
Cream the butter and castor sugar together until light and creamy.
Add the oil and beat well. Add the rest of the ingredients and mix.
Add just enough cake flour to form a manageable dough.
Press the dough into the prepared cake pan and bake for 20 minutes until done and pale brown.
Melt the chocolate in a glass bowl over boiling water or in the microwave oven and spread on top of the shortbread.
Cut into squares while the shortbread is still slightly warm and leave to cool completely before storing.