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Cut cooled cake into 30 squares, dip each square in icing, then roll in coconut and leave to dry on a wire rack.
Beat butter in a small bowl with an electric mixer until as white as possible.
Pour into a greased 20 x 30cm sponge roll tin. Bake at 180°C (or 160° fan forced) for 25 to 30 minutes or until brownie springs back when lightly touched.
Combine flour, oats, coconut, sugar and baking powder. Melt butter and add golden syrup. Stir over low heat until syrup has melted.
Place teaspoonful of mixture onto a greased baking tray, press down gently with a fork.
Melt margarine in a medium saucepan over low heat then stir in dry ingredients. Add lightly beaten egg. Mix well spread evenly into tin (use a fork).
Combine the sweetened condensed milk, brown sugar, butter and golden syrup in a heavy-based medium saucepan and stir constantly over a medium heat until the butter melts and the mixture is well combined.
Roll tablespoons of mixture into balls and place on lightly greased oven trays. Flatten with a fork. Bake at 180°C (or 160° fan forced) for 15 minutes or until golden.
Knead the dough for 1 minute or until well combined. Roll out to 1.5cm thickness and cut into shapes.