It’s my birthday. While I am being whisked off to a mystery location (which so far involves an overnight stop in Sonoma), I shall leave you with this tasty little number for your eye viewing pleasure. (I’m pretty sure this is something I just made up, but just roll with it)

Yum yum.

Chocolate and Coconut Shortbread Recipe – taken from Rose Elliott’s New Complete Vegetarian

Ingredients

125g/4 oz unsalted butter, softened

50g/ 2 oz soft brown sugar

100g/3 1/2 oz wholemeal flour

60g/2 1/2 oz desiccated coconut, unsweetened, plus a little extra to sprinkle on the top (optional)

100g/4 oz plain chocolate, chopped or coarsely grated, for the topping

Method

Preheat the oven to 180C/350F. Grease and line a swiss roll tin (8×11″).

Cream together the butter and sugar until light and fluffy, then add the flour and coconut and mix together until combined.

Press the mixture into the prepared tin, and bake for 30 minutes.

Remove from the oven and sprinkle the chopped chocolate over the top, return to the oven for a minute or two until the chocolate has melted, then remove, and use a palette knife to spread the melted chocolate over the surface of the shortbread. Sprinkle with coconut (optional).

Allow to cool, then cut into slices.

The texture of the shortbread layer is sort of like a cross between the looser texture of a flapjack, and the crumbly nature of shortbread.

And is totally delicious.

I made it while Mr M was away on business for a couple of days, and it was a real struggle to save him any! Hahah!