|1 Tbsp||Golden syrup|
|1 cup||Self raising flour (Main)|
|2 Tbsp||Cocoa powder|
|1 cup||Coconut (Main)|
|1 cup||Icing sugar|
|180 g||Condensed milk|
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- Melt butter, sugar and syrup. Mix flour coconut and combine with butter mixture.
- Press into 26cm x 42cm tin, lined with baking sheet. Bake 180C for 20 minutes.
- To make the icing, melt butter and add dry ingredients and condensed milk. Spread quickly over base while still warm and cut into squares.
- Keep the slice in an airtight container in the fridge, so it remains crispy.