Easy rolled oats shortbread

Ingredients

1 cup	Rolled oats (Main)
1 cup	Desiccated coconut
¾ cup	Sugar
125 g	Butter, melted

Directions

1. Preheat the oven to 160°C. Lightly grease a sponge roll pan.
2. Combine the rolled oats, coconut and sugar in a bowl. Stir in the melted butter. Press firmly into the pan. Bake for 15-20 minutes, until golden.
3. Cool for 5 minutes then cut into squares or slices while still warm. Makes about 16 pieces.

More of Jan's biscuit recipes

• Chocolate spiders
• ANZAC biscuit log