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Ingredients

2 Teacups Odlums Cream Plain Flour

2Teaspoon Baking Powder

1 Teacup Caster Sugar

2 Dessertspoons Cocoa (sieved)

2 Teacups Shamrock Desiccated Cocoanut

2 Teacups Cornflakes

225g/8oz Block Margarine or Butter (melted)

Topping

125g/4oz Chocolate

50g/2oz Butter or margarine

Method

  1. Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin with greaseproof paper, bringing the paper up about an inch over the edge of the tin.
  2. Put all the dry ingredients into a large bowl and mix well. Add the melted margarine or butter and mix well making sure all the ingredients have been moistened with the butter/margarine, it will be very stiff!
  3. Press into the prepared tin and press down well.
  4. Bake for 20 to 25 minutes until brown and ‘set’
  5. Remove from oven and allow to get cold.
  6. Meanwhile, melt the butter or margarine and chocolate in a bowl over a pan of hot water. Stir occasionally until blended. Spread evenly over the cold traybake.
  7. When chocolate is ‘set’ cut into bars.