Nancy’s Chocolate Squares
This recipe has been shared with us by Vicki Masterson.
"Many say they learned to cook at their grandmother's kitchen bench. Although that wasn't true for me, this recipe is famous in our family. It was our granny's one claim to fame. Aside from this recipe, I only remember getting a suntan standing in front of her electric frying pan, watching pikelets form bubbles before we flipped them. We sadly lost her in July this year at age 93, and it was her passing, and the desire to leave a legacy for her by recreating it frequently for my young family, that inspired me to convert this recipe! My first ever attempt!" - Vicki
Recipe Tester Feedback: "This square is easy to make and even easier to eat. Make sure you have guests over to share them with, or otherwise they will disappear all too easily 'on their own.'" - Claire
Contains: Gluten / Dairy / Egg
Preparation Time 25 minutes
Cooking Time 20 minutes
Can be frozen
- butter - 110g butter
- brown sugar - 100g
- egg - 1
- golden syrup - 10g
- cocoa powder - 15g
- self raising flour - 140g
- coconut - 50g, plus extra to top
- milk - 30g
- icing sugar - 200g
- cocoa powder - 25g
- water - 40g, boiling (or more as necessary)
- Preheat the oven to 180C. Line a lamington tin with baking paper.
- Add the butter (110g) to the bowl. Program 2 minutes / 80C / Speed 2 or until melted.
- Add the brown sugar (100g), egg (1), golden syrup (10g), cocoa (15g), self raising flour (140g), coconut (50g) and milk (30g) to the bowl. Mix Speed 4 / 10 seconds. Scrape down sides.
- Mix Speed 4 / 5 seconds.
- Spread the mixture evenly in the tin.
- Bake for 15-20 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool on a wire cooling rack whilst preparing the icing.
- Clean and dry the bowl. If you need to make your own icing sugar, add sugar (200g) to the bowl and grind Speed 9 / 10 seconds.
- To the icing sugar (200g), add the cocoa powder (25g) and water (40g). Mix Speed 4 / 15 seconds. Scrape down sides.
- Repeat Speed 4 / 15 seconds. Scrape down sides. Continue until you have a nice thick consistency. Add more water if necessary.
- Poor the icing over the slice while it is just warm to the touch and smooth it out in an even layer. Top with extra coconut.
- Cut in 32 small squares once fully cooled.