Cherry Ripe Slice

Ingredients - base

  • 185g FG Roberts Gluten Free Self-Raising Flour
  • 160g butter, softened
  • 90g brown sugar
  • 1/8 tsp xanthan gum
  • 80g desiccated coconut

Ingredients - filling

  • 2/3 cup condensed milk
  • 100g chopped glace cherries
  • 45g copha, melted
  • 170g desiccated coconut

Ingredients - topping

  • 200g cooking chocolate
  • 10g copha

Method - base

  1. Preheat oven to 170°C. Line a lamington tin with greased foil or baking paper.
  2. Mix together butter and sugar. Sift flour and xanthan gum and add to butter mixture with coconut.
  3. Spread this crumbly mixture evenly into the prepared tin, pressing down gently.
  4. Bake 15 mins or until golden brown.

Method - filling

  1. Combine the filling ingredients and spread over the base while it is still hot. Allow to cool.

Method - topping

  1. Melt cooking chocolate and copha together gently. Spread over cooled biscuit & filling.