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 180°C. Line a slice baking tin with baking paper.
For the base:
1 x packet of Vanilla wine biscuits (well crushed)
1½ tbsp cocoa
1½ 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!