Chocolate biscuit



  • 125g butter, chopped
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 1/2 tablespoons cocoa powder
  • 1 egg, lightly beaten
  • 250g packet arrowroot biscuits, roughly chopped
  • 1 tablespoon desiccated coconut


  • 2 cups pure icing sugar
  • 1/4 cup cocoa powder
  • 40g butter, melted
  • 2 tablespoons boiling water


Step 1


Grease and line a 3cm-deep, 16.5cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends. Place butter, sugar, vanilla and cocoa in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 to 4 minutes or until butter melts. Set aside for 5 minutes to cool.

Step 2

Add egg to chocolate mixture and whisk to combine. Place saucepan over low heat. Cook, whisking constantly, for 10 minutes or until mixture is thick, glossy and smooth. Transfer to a large bowl.

Step 3

Add biscuits and stir to combine. Spoon into prepared pan. Smooth surface. Cover and refrigerate for 2 to 3 hours or until set.

Step 4

Make chocolate icing: Sift icing sugar and cocoa together into a bowl. Add butter and boiling water. Stir until smooth. Spread icing over slice. Sprinkle with coconut. Allow icing to set. Slice and serve.

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