125g Tararua Butter
1 cup Chelsea Soft Brown Sugar
1 cup desiccated or shredded coconut
3/4 cup peanut butter (crunchy)
1 cup Edmonds Plain Flour
1 tsp Edmonds Baking Powder

Preheat oven to 180°C bake.

Melt Tararua Butter in large saucepan, remove from heat and add Chelsea Soft Brown Sugar, coconut and peanut butter and stir thoroughly.

Add Edmonds Plain Flour and Edmonds Baking Powder and work all together to a stiff paste. Press evenly into a Swiss roll tin and bake for 20-30 minutes.

When nearly cold cut into about 24 squares.