I like to pack a sweet treat in the lunch box for my boys every now and then as a little surprise but I am often stuck for options that comply with our school’s ‘no nuts’ policy.
This chocolate fudge recipe is an oldie [it’s from my vintage Women’s Weekly Big Book of Biscuits cook book] and it’s a family favourite. In fact, I cooked it today on special request from my eldest. It takes no time to make, all the ingredients are pretty much pantry staples and there are no nuts so it’s perfect to take to school!
I bet your family loves it too.
You will need:
- 1 cup plain flour
- 1/2 cup sugar
- 1 cup dessicated coconut
- 1 tablespoon cocoa
- 185g butter
- 1/2 teaspoon vanilla
- 1 cup icing sugar
- 2 tablespoons cocoa
- 30g butter
- 1.5 tablespoons hot water
- dessicated coconut [optional]
Preheat fan-forced oven to 170c
Sift all dry ingredients into bowl, add melted butter and vanilla and mix well.
Press mixture over base of greased 28cm x 18cm lamington tin.
Bake in oven for about 20 minutes. Cool in tin.
When cold, ice with chocolate icing, sprinkle with coconut [my boys don’t like it, so I omit that part] and cut into bars when icing has set.
Sift icing sugar and cocoa into a bowl. Add melted butter and water. Mix until the icing is smooth and glossy.
Delicious for the kids’ recess, after school snack or for the grown-ups with a cuppa!