Tag: desiccated coconut

Chocolate coconut squares

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  • Serves: 16

  • Prep time: 15 mins

  • Cooking time: 12 mins

    (plus cooling time)

  • Total time: 27 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Fancy a sweet treat? These chocolate and chocolate squares are sure to satisfy your sweet tooth. Combine a dense base made from biscuits, chocolate and coconut, a creamy custard filling and a rich chocolate topping to make these treats. They require a short time in the oven and a little chilling, but once you’ve whipped them up they can be used for parties, afternoon tea or even a naughty lunchbox treat for the kids.

Ingredients

  • 200g (7oz) digestive biscuits
  • 100g (3½ oz) butter
  • 60g (2oz) plain chocolate, in chunks
  • 1 egg, beaten
  • 100g (3½ oz) desiccated coconut
  • 40g (1½ oz) pecan nuts, chopped

For the filling:

  • 200g (7oz) icing sugar, sifted
  • 40g (1½ oz) butter
  • 2tbsp custard powder
  • 1tsp vanilla extract
  • 3tbsp milk

For the topping:

  • 100g (3½ oz) plain chocolate, broken into chunks
  • 15g (½ oz) butter
  • 18cm (7in) square tin, lightly buttered

Nutritional information

Each portion contains:

  • Calories280

    14%

  • Fat6.0g

    9%

of an adult’s guideline daily amount

That’s goodtoknow

These will keep for a week in the fridge. Not suitable for freezing.

Method

  1. Put the biscuits in a polythene bag and use your knuckles to crush them to crumbs.
  2. Heat the butter with the chocolate in a big bowl, in the microwave or over a pan of simmering water, until just melted. Take off the heat and stir in the egg. Stir in the biscuit crumbs, coconut and pecan nuts.
  3. Press the mixture into the tin, levelling the top with the back of a spoon. Bake in oven for 12 mins. Leave to cool.
  4. To make the filling: Beat all the ingredients in a bowl until smooth. Tip the biscuit base out on to a board. Spread with the filling and chill for an hour, or until firm.
  5. To make the topping: Melt the chocolate with the butter in a bowl in the microwave or over a pan of simmering water. Cool for a few minutes. Spread over the custard filling. Cool until set. Cut into squares.

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(27 ratings)

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Hairy Bikers’ chocolate yule log

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The Hairy Bikers’ make great comforting Christmas recipes and this chocolate yule log is no exception. Serve as an alternative Christmas pudding or as a Christmas Eve treat – no-one will be able to resist!

That’s goodtoknow

Decorating the yule log with desiccated coconut gives it an extra Christmassy look

Ingredients

  • Soft butter for greasing
  • 6 large eggs, separated
  • 150g caster sugar
  • 50g cocoa powder

Icing and filling

  • 200g plain, dark chocolate, broken into squares
  • 200g icing sugar
  • 200g butter, room temperature
  • 2 tbsp Camp chicory and coffee essence

Decoration

  • Fresh holly leaves or leaves made from ready-to-roll coloured icing
  • Icing sugar or desiccated coconut

Method

  1. Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
  2. Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.
  3. Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely – 30–40 minutes.
  4. Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter. 
  5. Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
  6. When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
  7. Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar.

This recipe is taken from

The Hairy Bikers’ 12 Days of Christmas,

which is published by Weidenfeld & Nicolson, £20.00.

By The Hairy Bikers

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Anzac biscuits

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These oaty cookies were originally made to send to the Australian and New Zealand Army Corps. Easy to make, and even easier to eat, these sticky and sweet biscuits make the perfect lunchbox or afternoon tea treat. And they will store for up to a week too.

  • Makes: 20

  • Prep time: 10 mins

  • Cooking time: 10 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

These tasty sweet treats make the perfect gift, presented in cellophane bags tied with a colourful ribbons

Ingredients

  • 85g oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter
  • 1tbsp golden syrup
  • 1tsp bicarbonate of soda

Method

  1. Preheat the oven to 200°C/Fan180°C/gas mark 4.
  2. Mix together the oats, coconut, flour and sugar in a bowl.
  3. Mel the butter in a small saucepan and add the golden syrup and bicarbonate of soda.
  4. Make a well in the middle of your oat mixture and pour in the butter and golden syrup mix. Stir until well combined.
  5. Line a baking tray with parchment and use a dessertspoon to transfer the mixture.
  6. Bake in batches for 10 minutes, until golden brown.

By Anna Berrill

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 61% 470 votes

 39% 470 votes

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