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«All Christmas Recipes
Chocolate and Coconut Shortbread

INGREDIENTS

200 g margarine
100 g dark brown sugar
100 g dessicated coconut
150 g plain wholemeal flour
50 g cocoa powder

 

PREPARATION

1. Preheat oven to 350°F/200°C.

2. Melt margarine in a saucepan.

3. Remove the pan and add suagr. Stir well.

4. Spoon mixture into two round 7 inch tins and press down firmly with fork. Do not grease tins.

5. Bake for 20-25 minutes, checking at 20 minute mark.

6. Remove from the oven. Leave for a few minutes, then cut into 8 pieces per tin. Leave to cool in tin, then lift from container carefully.

 

 

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