Chocolate-coveredcrunchy biscuits with a sweet coconut filling, Nanymo Squares are absolutely scrumptious with coffee and tea.
5 oz. plus
1 teaspoon butter
2 fl. oz. golden syrup
2 oz. l- cup soft brown sugar
3 tablespoons cocoa powder
1 teaspoon vanilla essence
8 oz. crushed shortbread biscuits
4 oz. desiccated coconut
3 oz. pecans, chopped
12 oz. icing sugar , sifted
4 oz. dark cooking chocolate, me-Ited
Lightly grease a 9-inch square baking tin with the teaspoon of butter. Set aside.
Place 2 ounces of the remaining butter, the syrup, sugar, cocoa powder, 1 egg and the vanilla essence in a large saucepan.
Set the pan over very low heat and, stirring constantly with a wooden spoon, cook the mixture for 2 to 3 minutes or until it is smooth and thin. Remove the pan from the heat.
Stir in the crushed biscuits , coconut and nuts beating until all the ingredients are thoroughly combined.
Press the crumb mixture into the prepared baking tin with the back of a wooden spoon.
In a large bowl, cream the remaining butter with a wooden spoon until it is soft. Beat in the remaining egg and the icing sugar, a little at a time. Using a flat-bladcd knife, spread the sugar mixture on to the crumb base. Place in the refrigerator to chill for 30 minutes.
Remove the tin from the refrigerator. Spread the melted chocolate over the top and return the tin to the refrigerator to chill for 1 hour or until the chocolate has set.
Cut into squares and serve.