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135 minutes
5 minutes
140 minutes
- 125g unsalted butter
- 110g caster sugar
- 53.60 gm golden syrup
- 500.00 ml (about 200g) crushed digestive biscuits
- 20.00 gm cocoa powder, sifted
- 13.60 gm desiccated coconut
- 4.40 gm vanilla extract
- 1 egg, beaten
- 200g pkt chocolate freckles
- 100g white chocolate, melted
- 50g unsalted butter
- 50g brown sugar
- 30.00 gm (1/4 cup) cocoa, sifted
- 60ml thickened cream
- Prepare a luscious 18cm x 25cm lamington pan by greasing and lining it with baking paper.
- In a saucepan over low heat, melt butter with sugar and syrup until smooth. Transfer to a bowl with crumbs, cocoa, coconut, vanilla, and egg. Mix well. Spread the mixture into a pan and refrigerate for 2-3 hours.
- In a saucepan, melt butter and sugar over low heat. Stir in cocoa and cream until well combined. Allow to cool before using.
- Top the slice with a generous pour of icing and sprinkle broken freckles on top. Finish by drizzling with chocolate.
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