Here’s a chocolate slice recipe that I always fall back on when I need to bring a plate of goodies to an event.
300 g gluten-free plain flour
180 g dessicated coconut
225 g sugar
24 g cocoa
370 g butter
1 teaspoon vanilla extract
- Mix the flour, coconut, sugar and cocoa together in a large bowl.
- Melt the butter and vanilla together and add to the dry ingredients.
- Press into a 30 x 23 cm baking tin.
- Bake at 160 C fan-forced (180 C/350 F conventional oven) for 20 minutes.
- Allow to cool then ice with chocolate icing and sprinkle with coconut.
- Refrigerate until cold then cut up into squares.
Icing: Sift 280 g gluten-free icing mixture (or use pure icing sugar) and 48 g cocoa into a bowl. Add 60 g of melted butter and 60 ml of hot water and stir until well mixed.
I honestly thought that everyone knew how to make this slice seeing as the recipe is on the side of the condensed milk tin. However, every time I make it, people ask me for the recipe. The original recipe is not gluten-free, but using gluten-free flour works well. I have changed the chocolate icing recipe, as the one I use makes it easier to cut. I’ve also converted cup measurements to mass so that it is quick and easy to put together. The recipe below is for a double batch. With the colder than usual August weather in Brisbane everyone seems to be hungry and we have regular visitors who don’t mind a piece or two. Just halve the recipe if you don’t want so much!
Ingredients and Method
300 g gluten-free self-raising flour
340 g brown sugar
160 g coconut
250 g melted butter
Combine these four ingredients together and mix. Place into a large oven tray (I used one that is 35 cm x 25 cm x 6 cm). Bake at 160 C fan-forced or 180 C/350 F conventional oven for 10 minutes.
2 cans of sweetened condensed milk (each 395 g)
40 g butter
100 g golden syrup
Combine the condensed milk, butter and golden syrup in a large saucepan. Stir over medium heat until boiling then continue to simmer whilst stirring constantly for 5 minutes. Take care as the mixture is very hot and may ‘spit’ as air bubbles come to the surface. Pour over the base and cook for a further 10 minutes in the oven. (Keep the saucepan aside for scraping out later – yum!)
300 g chocolate
60 g butter
70 ml water
Combine the chocolate, butter and water in a heat proof bowl and place over a saucepan of simmering water. Stir until the chocolate is melted and the mixture is well combined. Pour over the slice and refrigerate until set. Use a warm knife to cut into pieces. This slice keeps well in the fridge – if you can keep everyone away from it long enough!