1 cup flour
1/2 cup sugar
1 cup dessicated coconut (dehydrated & finesly shredded coconut)
1 tablespoon cocoa
185g (6oz) butter
1/2 teaspoon vanilla
1 cup icing sugar
2 tablespoons cocoa
30g (1oz) butter
1 1/2 tablespoons hot water
Preheat oven to 180ºC (350ºF). Sift dry ingredients into bowl, add melted butter and vanilla, mix well. Press mixture into greased 28cm x 18cm (11" x 7") cake tin. Bake in oven 20 minutes. Cool in tin. When cold, spread with chocolate icing and sprinkle with coconut. Cut into bars when icing has set.
Sift icing sugar and cocoa into small bowl, add melted butter and water, mix until the icing is smooth and glossy.
*Recipe from The Australian Women's Weekly's The Big Book of Beautiful Biscuits*
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