This recipe can easily be changed to make Afghan Slice, Peppermint Slice, or Coconut Rough. All you have to do is change the icing round!

Ingredients

• 1 1/2 cups of flour
• 1/4 cup cocoa
• 3/4 brown sugar
• 1 cup desiccated coconut
• 3 cups of corn flakes or crushed Weetbix (This is the equivalent to nine Weetbix)
• 250g butter
• 1 tsp vanilla essence

Method

1. Preheat oven to 180°c
2. Sift the flour and cocoa into a bowl. Stir in the brown sugar, coconut, cornflakes or Weetbix. Make a well in the centre of the mixture.
3. Add the melted butter and vanilla essence, and mix well.
4. Press the mixture into a greased 33cm x 23cm slice tin, bake for 25 minutes. Allow to cool to room temperature.

Afghan Slice Icing

1. Put 1 cup of icing sugar, 2 tsp of cocoa, 1/2 tsp of vanilla essence, and 1 tsp of butter into a bowl or measuring jug. Carefully add enough boiling water to make a spreadable icing.
2. Spread the icing on the slice, and cut into squares. Place a walnut half on each square.

Peppermint Slice

1. Put 1 cup of icing sugar, 1 tsp of peppermint essence, and 1 tsp of butter into a bowl or measuring jug. Carefully add enough boiling water to make a spreadable icing. Spread icing over base and leave to set.
2. Put 1 cup of icing sugar, 2 tsp of cocoa, 1/2 tsp of vanilla essence, and 1 tsp of butter into a bowl or measuring jug. Carefully add enough boiling water to make a spreadable icing. Spread over the cold peppermint icing. Cut into squares.

Coconut Rough

1. Put 1 cup of icing sugar, 2 tsp of cocoa, 1/2 tsp of vanilla essence, and 1 tsp of butter into a bowl or measuring jug. Carefully add enough boiling water to make a spreadable icing.
2. Spread the icing on the slice, sprinkle desiccated coconut over, and cut into squares.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

2/02/24