How to make chocolate coconut squares:
Quantity |
Ingredients |
| 6 tbsp |
Butter |
| 225g (8oz) |
Plain chocolate digestive biscuits |
| 175g (6oz) |
Canned evaporated milk |
| 1 |
Egg, beaten |
| 1 tsp |
Vanilla essence |
| 2 tbsp |
Caster Sugar |
| 2 tbsp |
Self-raising flour |
| 125g (4 1/2oz) |
Desiccated coconut |
| 50g (1 3/4oz) |
Plain chocolate, (optional) |
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Method
Pre-heat oven to 190C, 375F, Gas Mark 5.
Grease and line a 8 inch square cake tin. Put the biscuits in a polythene bag and crush with a rolling pin. Melt the butter in a pan and stir in crushed biscuits. Press the mixture into the base of the tin. Beat together the evaporated milk, egg, sugar and vanilla essence, stir in flour and coconut. Pour mixture over the biscuit base. Bake in oven for half an hour. Leave to cool for 5 minutes before cutting into squares, when completely cool remove from tin. Melt the chocolate and drizzle over the chocolate coconut squares to decorate.
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