Add-in the flours and mix until resembled bread crumbs.
Lightly press down into a square pan, evenly.
Dock holes all over.
Bake at 165C just until golden brown on top.
Let cool.
Milk Chocolate Ganache
Bring Festipak to a simmer and pour over chocolate, stir-ring until both fully combined and melted. Pour thinly over prepared shortbread - about half an inch thick layer.
Sprinkle with some dried mango bits.
Chill to set before cutting up into bars.
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