Cuts into 20 squares
My name is Sam and I am a pantry hoarder. I’m not much of a survivalist but let’s just say if there was an apocalypse, I could keep a whole army fed with sweet treats alone. Of course, this delicious slice would be just the ticket after an apocalypse because it doesn’t need an oven, it needs only a few pantry ingredients and it’s hands down delicious.
Forget the post-apocalypse scenario, because I was doing some last chance baking before our big trip as the thought of no kitchen time for almost a month made me feel quite twitchy. So when I got a call late one afternoon to go to work the following day for a spot of relief teaching, I knew that I had the time and ingredients to throw this slice together… Because I hate to go to work empty handed, not least because my colleagues are such enthusiastic cake connoisseurs. It went down a treat, I tell you!
If a hedgehog slice and rocky road had a sweet treat baby, I think this would be it. The cocoa adds the rich chocolate flavour, the cranberries some value added chewiness and the biscuits a bit of crunch and crumble. I’ve given this super easy recipe a Triple D rating; that’s because it’s dark, delicious and dangerous… one piece is never enough!
Are you a pantry hoarder too? What makes you twitchy? Have you got friends or colleagues who are cake connoisseurs?
Ingredients
150g unsalted butter, chopped
150g caster sugar
25g cocoa
30g desiccated coconut
125g plain biscuits, roughly chopped
60g dried cranberries
60g white chocolate chips
Icing sugar, to dust
How to – Traditional
- Grease and line a 20cm x 20cm slice pan.
- Combine butter, sugar and cocoa in a saucepan on medium heat. Cook, stirring often, for 5 minutes, until sugar dissolves. Transfer mixture to a bowl and allow to cool slightly.
- Stir in coconut, biscuits, cranberries and choc chips.
- Press mixture into pan. Cover and refrigerate for 3 hours, until firm.
- Dust with icing sugar. Cut into squares. Serve.
How to – Thermomix
- Grease and line a 20cm x 20cm slice pan.
- Combine butter, sugar and cocoa in TM bowl and melt for 3 minutes at 60 degrees on speed 2. Check mixture has melted and scrape down base and sides. Allow to cool for a couple of minutes.
- Weigh in coconut, biscuits, cranberries and choc chips and combine for 20 seconds on reverse speed 3 using the spatula to assist.
- Press mixture into pan. Cover and refrigerate for 3 hours, until firm.
- Dust with icing sugar. Cut into squares. Serve.
Other info
Prep time: 15 minutes Cooking time: 5 minutes Chill: 3 hours
TIP! You can use any type of biscuit you like, including gingernut, shortbread or plain digestives.
