Beef pie with crisp potato crust
A classic recipe with a contemporary twist, beef pie with crisp potato crust
Isaac's chocolate coconut squares
- Preparation and cooking time
- Prep:
- Cook: -
- 15 minutes decorating
- Easy
- Cuts into 16
Skip to ingredients
- 100g buttersoftened
- 100g caster sugar
- 2 eggsbeaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 2 tbsp milk
For the icing and decoration
- 100g plain chocolatebroken into pieces
- 25g butter
- 100g icing sugarsifted
- 100g desiccated coconut
Nutrition: per square
- kcal225
- fat13g
- saturates9g
- carbs25g
- sugars18g
- fibre1g
- protein2g
- salt0.34glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
step 2
Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
step 3
To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
step 4
Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.
