Pineapple and coconut? There’s no better match. These easy, breezy treats are the brainchild of our colleague Danielle, who no doubt was channelling the Caribbean on baking day.
Ингредиенты
- 1 cup (100 g) quick oats
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) lightly packed brown sugar
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 cup (45 g) unsweetened shredded coconut
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 1 can (14 oz/398 ml) crushed pineapple in juice
- 1/4 cup (60 ml) lemon juice
- 2 tbsp unsweetened shredded coconut
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- In a bowl, combine all the ingredients until the mixture sticks together. Press onto the bottom of the prepared dish.
- Bake for 10 minutes or until the crust begins to firm up.
