Baking filled with love: Coconut, dark chocolate & cherry fingers

Publish date: 2024-07-10

The recipes in Mail cook Anne Shooter's fabulous new book have been handed down through generations - now she's passing them on to you

Like Bounty bars? These are even better, careful though, they're dangerously addictive

Like Bounty bars? These are even better, careful though, they're dangerously addictive

If you like Bounty bars, these will make you very happy. I find them ridiculously addictive.

Anne Shooter shares her family recipes with you 

Anne Shooter shares her family recipes with you 

Makes 16

Preheat the oven to 180°C/fan 160°C/gas 4. Line a 30cm x 20cm (12in x 8in) brownie tin with baking parchment. Combine the coconut, sugar, chocolate chips and glacé cherries in a bowl until everything is evenly distributed, then mix in the eggs until you have a gooey paste.

Spoon the mixture into the tin and spread evenly with a wooden spoon, packing it down firmly. Bake for 20 minutes, until golden brown and set. Meanwhile, melt the chocolate pieces in a small glass bowl over a pan of simmering water. 

When the coconut mixture is baked, pour the melted chocolate over the top and spread it evenly across the mixture.

Leave to cool in the tin, then cut into fingers with a sharp knife and refrigerate until really well set. Store in an airtight container at room temperature, or in the fridge.

Extracted from Sesame & Spice: Baking From The East End To The Middle East by Anne Shooter. To be published by Headline on 26 February, £25. © Anne Shooter. To buy a copy for £18.75 until 7 March, visit mailbookshop.co.uk (p&p free for a limited time only). 

 

 

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