Читать книгу Bake Text Only - Rachel Allen - Страница 18

225g (8oz) butter, softened

150g (5oz) golden caster sugar

150g (5oz) desiccated coconut

75g (3oz) crushed cornflakes (I do this in a bag with a rolling pin)

Pinch of salt

150g (5oz) self-raising flour, sifted

25g (1oz) cocoa powder, sifted

175g (6oz) good-quality dark chocolate

18 × 28cm (7 × 11in) Swiss roll tin

1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter or line the Swiss roll tin with greaseproof paper.

2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Add the coconut, cornflakes and salt, then gradually add the sifted flour and cocoa powder and bring the mixture together to form a fairly dry dough.

3 Place the dough in the prepared Swiss roll tin and spread it out evenly (I sometimes place a layer of cling film over it and roll it with a rolling pin or empty jam jar).

4 Remove the cling film and bake in the oven for 20 minutes or until dry to the touch. Allow to cool in the Swiss roll tin.

5 Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, then spread over the cooled biscuit base in the tin. Place somewhere cool (preferably not in the fridge) until the chocolate has hardened, then cut into bars.