Can’t go to the coffee shop? Why not make something yummy while you’re stuck indoors? These Chocolate Fudge Bars* are a great way to use up hoarded pantry ingredients and are very easy to make.
The slice base
Ingredients:
- 1 cup of plain flour (suitable for gluten free flour)
- 1/2 cup sugar
- 1 cup of coconut (you can leave this out if you must, but add in some oats or fruit)
- 1 tablespoon cocoa (can use drinking chocolate)
- 185g (6oz) butter (can use margarine or oil)
- 1/2 teaspoon of vanilla
- Optional extras: You may wish to add in some dried fruit, rice bubbles, oats, lollies, chocolate, or whatever is to hand
Utensils
- Mixing bowl
- Measuring cup
- Measuring spoons (teaspoon & tablespoon)
- Mixing spoon
- Sieve (or wire strainer)
- Biscuit tray (min 1cm heigh)
- Cooling rack
Method
- Preheat your oven to 180 Celsius (356 Fahrenheit)
- Grease biscuit tin
- Melt butter (in microwave or on stove top)
- Sieve dry ingredients into the bowl
- Add vanilla to the mix
- Mix ingredients thoroughly
- Press mix into the tin
- Place in oven for 15-20 mins
- Remove from oven (it may appear to be moist and uncooked but believe me it is)
- Allow to cool
- Ice and decorate as you see fit.
The icing
Ingredients:
- 1 cup of icing sugar
- 2 tablespoons cocoa (can use drinking chocolate)
- 30g (1oz) butter (can use margarine or oil)
- 1 1/2 teaspoons of hot water
Utensils
- Mixing bowl
- Measuring cup
- Measuring spoons (teaspoon & tablespoon)
- Mixing spoon
Method
- Melt butter (in microwave or on stove top)
- Sieve dry ingredients into the bowl
- Mix well, adding hot water to thin the mixture as required
* This recipe is sourced from “The Big Book of Beautiful Biscuits” first published by The Australian Woman’s Weekly in 1982.