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Perfect little bites of sunshine. These are lovely tropical little bites, full of coconut and pineapple, that remind me of holidays and lets face it who isn’t yearning for a holiday.

Ingredients

For the base

160g flour

113g butter

32g caster sugar

For the topping

1 tablespoon of butter

64g caster sugar

1 egg

1 227g can of pineapple (weight before draining)

50g desiccated coconut

2 teaspoons of Malibu or similar

Method

Pre heat the oven to 180C

To make the shortbread base – mix the flour, butter and sugar together until crumbly and then press into an 8 inch x 8 inch baking tin. Bake in the centre of the oven for 15 minutes.

For the topping – in a separate bowl cream together the butter, sugar, egg, pineapple, Malibu and half of the coconut. Remove base from oven after fifteen minutes and spread over all of the lovely tropical topping mixture and spread evenly sprinkling the rest of the coconut on top. Bake for a further 25 minutes.

Remove from the oven, allow to cool and loosen sides with a pan slice and transfer onto a plate. I prefer these after they have been chilled in the fridge for a couple of hours but only if you can wait that long! Delicious with coconut ice cream.