This recipe is so simple my kids have been making it since they were toddlers. You can change the flavours - instead of cocoa add chopped dried apricots and ice with lemon icing.
For the slice
|150 g||Melted butter|
|1 cup||Sweetened condensed milk|
|2 Tbsp||Golden syrup|
|1 ½ cups||Desiccated coconut (Main)|
|½ cup||Cocoa powder|
|¾ cup||Icing sugar|
|2 tsp||Vanilla extract|
|375 g||Digestive biscuits, crushed to coarse crumbs|
For the icing
|200 g||Dark chocolate (Main)|
|1 ½ cups||Icing sugar|
|3 Tbsp||Boiling water|
|1 ½ cups||Desiccated coconut|
AdvertisementAdvertise with NZME.
- Line a 30cm x 24cm sponge-roll tray or baking tin with baking paper. To make the base, place butter, condensed milk and golden syrup in a pot or microwave-proof bowl large enough to hold the entire mixture. Heat gently on the hob or in the microwave until the butter melts. Remove from heat.
- Mix together coconut, cocoa, icing sugar and vanilla. Stir into butter and condensed milk mixture then stir in biscuit crumbs. Press into prepared tin and refrigerate until set (about 1 hour) before icing.
- To make the icing, break chocolate into squares and melt with butter in a double boiler or microwave (microwave on medium for 30-second bursts for about 1½ minutes, stirring between each burst, until runny and smooth). Mix to a smooth consistency with icing sugar and boiling water.
- Stir through coconut and spread over base. Refrigerate until set. When icing is set, cut into slices or squares and store in an airtight container in a cool place.
More sweet treats from Annabel
For more great Annabel Langbein recipes see her new summer annualA Free Range Life: Celebrate Summer!(Annabel Langbein Media, $24.95) or visitannabel-langbein.com.