- 250g packet of Scotch Finger biscuits
- ¾ cup chopped pecans (or walnuts or almonds)
- 1 cup raisins (optional)
- 125 gm butter
- 125g caster sugar
- 2 tablespoons of cocoa
- 2 tablespoons coconut
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 1 ½ cups icing sugar
- 2 tablespoons of cocoa
- 23 tablespoons water
DIRECTION
- Grease a slice with butter.
- Crush the biscuits by hand or in a food processor, leaving some chunks.
- Add nuts, raisins (if desired), cocoa and coconut.
- In a small saucepan, melt the butter, then add sugar and vanilla.
- Stir the mixture and then stir in biscuit egg.
- Press tin with the back of a spoon.
- Put some cold water on your fingers to press the top so that it is smooth.
- For the icing, mix the icing sugar and cocoa into a bowl and add enough water to form a spreadable paste.
- Spread icing over slice and refrigerate overnight (this makes it much easier to slice).
- Cut into squares.
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