I have three favourite Women's Weekly cookbooks: Best Recipes from the Weekly; The Big Book of Beautiful Biscuits and; Cakes & Slices. Before you go rushing off to find them be sure to scour your local op-shops. I have three copies of 'Best Recipes' from my op-shop escapades (saving them for friends).
Chocolate Coconut Bars
Do you need a quick-to-prepare recipe? This is a fail-safe recipe I use regularly.You probably don't need me to tell you, after you've read the ingredients, that it's sweet!
for the base:
125g (4 oz) butter
1/2 cup brown sugar, firmly packed
1 cup coconut
1/2 cup plain flour
1/2 cup self-raising flour
1 tablespoon of good quality cocoa (I use Droste cocoa from the Netherlands. It's widely available in supermarkets)
1 egg
for the icing:
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon soft butter
1 tablespoon milk, approx
Base: Melt the butter over a low heat. Stir in sugar, coconut, sifted flours and cocoa, then lightly beaten egg. Spread mixture evenly over the base of a well greased (or lined with baking paper) 28cm 18 cm lamington tin. Bake in moderate oven (180ºc) for 20 minutes, or until just firm to touch. Spread with icing immediately and stand for 10 minutes. Sprinkly with extra coconut if desired; cut into bars; cool in tin.
Icing: Sift icing sugar and cocoa into bowl, stir in butter and enough milk to make a thick paste.
Chocolate Coconut Bars
Do you need a quick-to-prepare recipe? This is a fail-safe recipe I use regularly.You probably don't need me to tell you, after you've read the ingredients, that it's sweet!
for the base:
125g (4 oz) butter
1/2 cup brown sugar, firmly packed
1 cup coconut
1/2 cup plain flour
1/2 cup self-raising flour
1 tablespoon of good quality cocoa (I use Droste cocoa from the Netherlands. It's widely available in supermarkets)
1 egg
for the icing:
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon soft butter
1 tablespoon milk, approx
Base: Melt the butter over a low heat. Stir in sugar, coconut, sifted flours and cocoa, then lightly beaten egg. Spread mixture evenly over the base of a well greased (or lined with baking paper) 28cm 18 cm lamington tin. Bake in moderate oven (180ºc) for 20 minutes, or until just firm to touch. Spread with icing immediately and stand for 10 minutes. Sprinkly with extra coconut if desired; cut into bars; cool in tin.
Icing: Sift icing sugar and cocoa into bowl, stir in butter and enough milk to make a thick paste.
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