Ingredients
2 cups self raising flour
see notes for gluten-free option
2 tbsp cocoa
1 cup coconut
250g butter or margarine
1 cup sugar
200g good quality dark chocolate
25g copha
200g desiccated coconut
For cherry filling
400g condensed milk
For cherry filling
200g glace cherries
chopped, for cherry filling
3-4 red food colouring
optional, for cherry filling
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 slice tray
- 1 saucepan
- 1 knife
Instructions
- Preheat oven to 180°C.
- Grease a slice tray (approximately 31 cm x 22cm).
- Combine flour, cocoa and coconut.
- Place butter (or margarine) in a saucepan with sugar and heat until butter has melted.
- Pour butter over dry ingredients, mix well and press into tray.
- Bake for 15 minutes.
- Remove from oven and allow to cool slightly.
- For the filling, combine all ingredients (desiccated coconut, condensed milk, chopped glace cherries, and optional food colouring) and mix well.
- Spread the cherry filling over the warm chocolate base.
- Melt chocolate and copha in a saucepan over low heat or in the microwave.
- Stir until melted and smooth then pour over cherry filling.
- Refrigerate until set.
- Cut into small triangles, bars or slices. To cut neatly, dip a knife in hot water and cut through the chocolate first, then cut through the base.
Notes
Tip
To cut neatly through the chocolate, dip a knife in hot water and cut through the chocolate first. Then cut through the base of the slice.
Variation
For a simpler method, line the tray with baking paper and place Morning Coffee biscuits over the base instead of making the chocolate base.
Variation
To make this gluten-free, use 1 cup of tapioca flour, 1 cup gluten-free plain flour (Orgran brand), and 3 teaspoons gluten-free baking powder.
Storage
Store in the refrigerator until set and ready to serve.
