About this recipe:These biscuit bars have a buttery shortbread layer with a moist, chewy coconut and walnut topping.
For the biscuit base
70g soft dark brown sugar
125g plain flour
1/2 teaspoon salt
For the filling
145g soft dark brown sugar
1/2 teaspoon baking powder
2 tablespoons plain flour
1 teaspoon vanilla extract
140g desicated coconut
100g chopped walnuts
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 170 C / Gas 3. Grease a 9x17.5cm baking tray.
In a medium bowl, mix together the butter and 70g brown sugar until smooth. Stir in 125g flour and 1/2 teaspoon salt until well blended. Press into the prepared baking tray.
Bake the biscuit base for 15 minutes, or until lightly browned. Remove from the oven, then increase the heat to 180 C / Gas 4.
To make the filling: stir together 145g brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped walnuts. Spread over the warm biscuit base.
Bake for 25 minutes in the hotter oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.
I think the measurements for the tin are wrong, but other than that, all fine. I had some dessicated coconut to use up, also some walnuts, but not quite enough, so I added some flaked almonds, mixed nuts, and a few chopped glace cherries. Lovely, and it used up lots of things in my cupboard. - 22 Oct 2014