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Rebecca’s choconut slice

June 24, 2013

As this is just the first step in this particular journey this is the first recipe, subscribe over there on the left if you want to be notified whenever I post a new one.

I think this recipe is originally an Annabel Langbein one so all credit for it’s deliciousness must go to her. I stumbled across it one day when my dear friend Rebecca over at L’orangerie made it for me and I loved it so much I demanded she email me the recipe before I left her house. I’ve tweaked it slightly since and have made it many times…

Turn oven to 180Β°C. Line a slice baking tin with baking paper.

For the base:
1 x packet of Vanilla wine biscuits (well crushed)
1Β½ tbsp cocoa
1Β½ tbsp brown sugar
150g melted butter

Mix all together then press firmly into the slice tin.

For the topping:
1 cup shredded coconut
1 cup of chocolate broken into chunky pieces (I use dark chocolate)
1 cup dried cranberries
1 cup slivered almonds
1 can of sweetened condensed milk

Sprinkle the coconut, chocolate, cranberries and almonds over the base. Drizzle over the whole can of condensed milk.

Bake for 20-25 mins till golden brown. Leave in the tin to cool then place in the fridge for an hour before slicing and serving. This stops the base from being too crumbly. It’s actually better the next day if it lasts that long!

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