• Makes 1
  • 45 minutes
  • Difficulty Medium
  • 16 Ingredients


The caramel flavoured nut filling of this slice compliments the chocolate biscuit pastry beautifully!

Ingredients (makes 1 Tray)

  • 60 grams Butter, softened
  • 1 tbls Sugar
  • 1 Egg yolk
  • 1/2 tsp Vanilla
  • 3/4 cup Plain flour, sifted
  • 1 tbls Cocoa
  • 2 tbls Mixed nuts, chopped
  • 2 tbls Coconut
  • 60 grams Nestle dark chocolate melts
  • Topping:
  • 1 cup Brown sugar
  • 1/4 cup Self-raising flour
  • 60 grams Mixed nuts, chopped
  • 1 cup Coconut
  • 1 tsp Vanilla
  • 2 Eggs


  1. Preheat oven to 180 degrees and line a lamington tin with baking paper.
  2. Cream butter and sugar together until light and creamy, add the egg yolk and vanilla, beating well. Fold in sifted flour and cocoa, mixing well. Turn pastry out and knead on a lightly floured surface until smooth. Roll out to fit tray.
  3. Topping: Beat eggs until fluffy, gardually add sugar, beating until thick. Mix in the sifted flour, then nuts, coconut and vanilla.
  4. Spread the topping over the pastry base and then sprinkle with nuts and coconut. Bake for 20 to 25 minutes or until cooked. Cool in tin.
  5. Cut slice into squares once cooled. Melt chocolate as per the packet instructions. Drizzle chocolate over the square and allow to set.


I've rated this recipe as medium as the rolling out of the pastry may be difficult for the novice cook.

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