Coconut White Chocolate Shortbread with Einkorn and Oats | © 2015 |

 | © 2015 |

These buttery make-ahead bars feature tender flaky shortbread topped with a thin layer of melted white chocolate and toasted coconut chips. It is quick and easy to make and great to bring to a party.

  • 140 g Einkorn, ground into flour
  • 140 g Rolled oats
  • 70 g Coconut blossom sugar
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 140 g Butter, cut into small pieces
  • 200 g White Chocolate, chopped and melted
  • Toasted coconut chips

  1. Preheat the oven to 180C/350F. Line an 8x10-inch baking pan with aluminum foil, leaving enough overhang on two opposing ends to use as handles. Whisk together einkorn flour, rolled oats, coconut blossom sugar, baking soda and salt. Add in butter pieces and mix until incorporated.
  2. Place the dough into the bottom of the prepared pan. Bake in the center of hot oven until nicely golden brown at the edges, 18 to 20 minutes.
  3. Melt the chopped white chocolate chips in a double boiler set over simmering water.
    When the crust is finished, remove it from the oven and let sit 5 minutes. Spread the melted chocolate evenly over the crust, then sprinkle with the toasted coconut chips. Cool completely, then carefully lift from the pan and cut into squares. | © 2015 |
 | © 2015 |
 | © 2015 |

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