 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I met Debbie when I was 11 years old and she knocked at our door and asked if I could come out to play. We're still friends nearly 40 years later! She brought this chocolate slice up for morning tea recently and we thought it was wonderful! We hope you'll love it too! Ingredients:
1 cup self-raising flour |
3 tablespoons cocoa |
3/4 cup sugar |
1/2 cup desiccated coconut |
1 teaspoon vanilla extract |
130 g butter, melted |
1 egg, lightly beaten |
glace cherries (optional) |
2 1/2 cups icing sugar |
2 1/2 tablespoons cocoa |
40 g butter, softened |
2 1/2 tablespoons milk |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 180C (350F).
2. Sieve flour and cocoa into a mixing bowl.
3. Add sugar and coconut.
4. Mix in vanilla extract, butter and egg. (I do the mixing in the food processor, but a wooden spoon in a big mixing bowl will do just as well).
5. The mixture should now resemble moist breadcrumbs.
6. Empty mixture into a shallow, greased lamington (bar) tin measuring approximately 27cm x 17cm (11 x 7 ).
7. Using your fingers, spread mixture evenly into tin. If you need help to get it smooth on top, use the back of a spoon or roll the side of a glass over it, but don't press down too hard. It doesn't have to be perfectly smooth.
8. Now bake in the oven for 10-15 minutes until slightly firm.
9. While it's baking, make the icing sugar by combining all the ingredients in a bowl and beating with an electric mixer.
10. While the slice is still warm, spoon over icing and smooth out evenly.
11. Allow it to cool a little more and then sprinkle over some more coconut and, if you like, decorate with glace cherries.
12. While still warm-ish, cut into squares, but don't remove the squares until it's completely cool.
|
|