Chocolate coconut rough

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Traditional home baking in New Zealand is an ongoing fascination for Lois. These are recipes that were shared between friends, published in fundraising cookbooks, and handed down through families in cursive handwriting on pieces of notepaper. These are recipes that are a part of our food history but have fallen out of fashion and are now often only found in bakeries and lunch bars made with inferior ingredients. Made with love, butter (always butter), good-quality coconut and cocoa, old favourite chocolate coconut rough is a thing is beauty.

Chocolate coconut rough (Lois Daish, Listener, April 7 2001)

Base:

1 cup of flour

1/2 cup sugar

3/4 cup coconut, long thread or desiccated

1 teaspoon baking powder

1 heaped tablespoon cocoa

100g butter, melted (add a pinch of salt if you are using unsalted butter)

Icing:

30gm butter, melted

1/2 cup coconut, long thread or desiccated

1 cup icing sugar

1 heaped tablespoon cocoa

boiling water

Preheat oven to 180°C. Mix the dry ingredients in a bowl and pour over the melted butter. Stir to combine thoroughly and then tip into a lined or buttered baking tin and push down evenly. Bake for 15-20 minutes until you can smell the coconut toasting. While the base bakes, make the icing by melting the butter in a small saucepan and adding the coconut, icing sugar and cocoa. Add enough boiling water to make a sloppy icing and pour over the base while it is still hot from the oven. Cut into bars while still warm.

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