Thursday, 11 August 2016

chocolate coconut slices



Base:
100g flour
10ml cocoa
Pinch of salt
50g butter
50g castor sugar
1 egg yolk, beaten
1-2 tblsp water, if required

Sift flour, cocoa and salt into a bowl. Rub in the butter until it resembles breadcrumbs. Stir in the castor sugar. Use the egg yolk to bind the dough. Add water if needed. Turn dough onto a lightly floured surface and knead till smooth.

Roll out thinly and place in a greased 18cm x 28cm x 25mm (deep) swiss roll pan. Pick base with a fork and bake in a preheated oven at 180'C for 10-15 minutes.

Set aside to cool completely (do not remove from pan).

Filling:
50g butter
225g condensed milk
60ml icing sugar
20ml cocoa
200g dessicated coconut

On low heat, melt butter and condensed milk.
Sift icing sugar and cocoa together. Add in the coconut.
Once the butter has melted, remove from heat and stir in the coconut mixture.
Spread over cooled biscuit base.

Allow to set (harden).

Topping:
150g dairy milk chocolate

Melt chocolate and spread over the top. Using the back of a fork, make wavy lines over the chocolate.
Using a sharp knife, cut into slices/blocks.

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