It initially started out as a craving for some Australian Crunch and despite the fact I don’t like it, I used coconut in the base mixture.
The coconut actually seems to give Australian Crunch that bizarre taste that makes me find it addictive, and while my version has not reached the standard of the one I use to get in Sixth Form, it is one step closer.
My previous attempt had the base of the cake stuck to the tray despite greasing it first, so this time I tried baking paper, which helped a lot.
Before I used cornflakes as well, this time however I decided to use Crunchy Nut cornflakes, which didn’t seem to make that much of a difference, I think the other flavors probably masked the taste, though you could occasionally taste honey.
5oz Plain flour
2tbsp drinking chocolate
For the topping:
8oz Icing sugar
2tbsp Drinking chocolate
– Melt the margarine in a saucepan.
– Mix all dry ingredients together in a bowl (it’s better if you slightly crush the cornflakes first)
– Add melted margarine and mix well
– Grease a 7.5 inch square baking tin
– Turn mixture into tin and press down firmly
– Bake in the center of a pre-heated oven (Gas Mark 5, 190C) for 20-25 minutes, then leave to cool.
– Mix the icing sugar and drinking chocolate with a few drops of water to make a thick iced topping
– When completely cold spread the topping evenly over the top and place in the fridge to set.
– When set cut into even squares.
I used a recipe I found on the Jamie Oliver forums this time. Since links on forums are unreliable, the recipe displayed above is the same one.
The cake was an overall success with friends at work, went through two jars of it in half a day.
On the next page is the Millionaires Shortbread.