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Knitting Patterns | Home | Kniting Club News|
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Coconut
Mocha Slices
250
ml coconut
250 ml self raising flour
125 ml brown sugar
125 g margarine or butter
Mocha Topping
10 ml instant coffee powder or granules
15 ml hot water
1 x 397g tin condensed milk
100 g slab milk chocolate, grated
30 g margarine or butter
Preheat oven to 180o Celcius.
Grease 20 x 30 cm swiss roll tin. Combine coconut, sifted flour
butter and sugar in a bowl. Press firmly over the bottom of the
tin.
Bake for 10-15 minutes or until golden brown and cooked. Cool
for 10 minutes before pouring over the Mocha Topping
Mocha Topping
Dissolve coffee in water in a small saucepan. Add remaining
ingredients. Stir over low heat until chocolate and margarine are
melted.
Bring to the boil and simmer over a low heat until the mixture
thickens and starts to leave the bottome of the pot. Be careful
that
it doesn't catch. Pour over the base and sprinkle with a little
extra
coconut. Leave to cool then chill overnight before cutting into
fingers or squares.
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Last Updated April 2001