This is a family favourite and it keeps well in an airtight tin, not that it usually lasts too long in our household. My Nan used to bake this when she knew visitors were on their way and it has long been a staple recipe for for those of us in our clan who bake.
nagged relentlessly asked if I would bake a batch so they could have a small slice each after school this week. I agreed as my two youngest have exams this week and a little treat after school, along with some fruit and yoghurt, should hopefully keep them going whilst playing outside for a couple of hours before dinner.
Eggless Chocolate Slice
30g cocoa powder
1 Tblsp golden syrup
300g self raising flour
65g desiccated coconut
Chocolate Icing300g icing sugar
2 Tblsp cocoa powder
1 or 2 Tblsp water, approximately
Grease and line a 20cm x 30cm Swiss Roll Tin. Preheat your oven to 180C/160C Fan.
Place a large saucepan over a low heat. Melt together the butter, sugar, cocoa and golden syrup. Don't let the mixture boil. Leave the mixture to cool to room temperature before adding the flour and coconut. Mix until completely combined.