Afternoon Delight

Today Will had a little friend from school over for afternoon tea. I made a chocolate and coconut slice – super simple and really delicious.

Chocolate and Coconut Slice
based on recipe on taste.com.au

 3 Weet-bix
1 cup (85g) coconut flakes
1/2 cup (120g) caster sugar
1 cup (150g) self-raising flour
2 tbs cocoa
150g unsalted butter
1 tsp vanilla essence
Icing:
1 1/2 cups icing sugar mixture
1 tbs cocoa
2 tbs hot water
  

  1. Preheat oven to 180°C. Lightly grease a 16x26cm baking pan and line with baking paper. Break up biscuits. Place into a mixing bowl with coconut and sugar.
  2. Sift over flour and cocoa and stir.
  3. Melt butter in a small saucepan over a low heat. Pour over dry ingredients.
  4. Add vanilla. Mix well.
  5. Spoon mixture into prepared pan and press down to level. Press it in really well to avoid it crumbling apart once cooked.
  6. Bake for 15 minutes or until cooked.
  7. Sift icing sugar and cocoa into a small bowl. Add water and stir well. Ice slice while still hot and in the baking pan.
  8. Pop in the fridge for a few hours to set.
  9. Cut into squares to serve.

This is a great little recipe. You’re likely to have all of these ingredients in your pantry/fridge and it really only takes a few minutes to combine everything before popping it into the oven.

Chocolate Fudge Bars

I love to cook, and I always try to make the time at the start of the week to prepare a home-made biscuit, cake or healthy treat to include in the boys lunch boxes. But, this week I really didn’t want ‘step 1′ of the recipe to be ‘cream the butter and sugar’. I was after a more melt and mix approach.

The Women’s Weekly “Chocolate Fudge Bars” was the perfect recipe. I’ve made these many, many times over the years and they are always a hit. Here’s the recipe:

Chocolate Fudge Bars
from AWW The Big Book of Beautiful Biscuits or online

 
1 cup plain flour
½ cup sugar
1 cup coconut
1 tablespoon cocoa
185g butter
½ teaspoon vanilla

Chocolate Icing
1 cup icing sugar
2 tablespoons cocoa
30g butter
1½ tablespoons hot water
coconut
 
Sift dry ingredients into bowl, add melted butter and vanilla, mix well.

Press mixture over base of greased 28cm x 18cm lamington tin.

Bake in moderate oven 20 minutes. Cool in tin.

When cold, ice with Chocolate Icing, sprinkle with coconut. Cut into bars when icing has set.

Chocolate Icing:
Sift icing sugar and cocoa into small bowl, add melted butter and water, mix until the icing is smooth and glossy.