Cook Time: 20 - 25 Minutes
What you need
- 250g/9oz/2 teacups Odlums Cream Plain Flour
- 2 teaspoons Odlums Baking Powder
- 200g/7oz/1 teacup Shamrock Golden Caster Sugar
- 20g/2 dessertspoons Cocoa Powder, sieved
- 200g/7oz/2 teacups Shamrock Desiccated Coconut
- 50g/2oz/2 teacups Cornflakes
- 225g/8oz Butter or Margarine, melted
Topping
- 125g/4oz Chocolate
- 50g/2oz Butter or Margarine
Recipe Steps
- 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.
- Put all the dry ingredients into a large bowl and mix well. Add the melted butter/margarine and mix well, it will be very stiff!
- Transfer into the prepared tin and press down well.
- Bake for 20-25 minutes until brown and set. Remove from oven and allow to get cold.
- Meanwhile, melt the butter/margarine and chocolate in a bowl over a pan of hot water. Stir occasionally until blended, then spread evenly over the cold traybake.
- When chocolate is set cut into bars.
