Chocolate, Ginger and Coconut Slice
Serves
10
Preparation + Cooling Time
15
minutesCooking Time
35
minutesIngredients
Cooking oil spray, to grease
2 cups 2 plain flour
1 cup 1 caster sugar
1/2 cup 1/2 desiccated coconut
2 Tbsp 2 cacao powder
1 tsp 1 baking powder
1 tsp 1 ground ginger
200 g 200 butter, melted
Gold dust, to decorate
- CHOCOLATE ICING
50 g 50 butter, melted
1/4 cup 1/4 golden syrup, warmed
1 Tbsp 1 boiling water
2 Tbsp 2 cacao
1 1/4 cups 1 1/4 icing sugar mixture
Method
- Preheat oven to 160°C fan-forced. Grease 30 x 20cm lamington tin with cooking oil and line base and sides with baking paper.
- Put flour, sugar, coconut, cacao, baking powder and ginger into large bowl. Pour in butter. Combine until crumbly mixture forms.
- Spoon into prepared tin and press firmly with your hands until smooth surface forms.
- Bake for 35 minutes or until golden. Set aside in tin for 30 minutes or until cooled to room temperature.
- To make icing, put all ingredients into large bowl and stir until smooth. Pour over cooled base and spread to coat. Set aside for 1 hour to allow icing to set. Use clean dry brush to lightly brush with gold dust. Slice into pieces and serve.
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