Check out Sally’s gluten free spin on a classic chocolate crunch.
Gluten free Chocolate Crunch
1 cup gluten free plain flour (I used Well& Good brand)
Half a cup of sugar
1 cup desiccated coconut
1 cup crushed gluten free Weet Bix (about 4)
1 tablespoon gluten free cocoa powder
Half a teaspoon gluten free baking powder
160g butter, melted
MIx together the dry ingredients and then stir in the butter until well combined. Spoon into a greased and baking paper lined 28 x 18cm slab tin. Bake at 160 degrees for 30 minutes.
Remove from oven and ice immediately with chocolate icing (see recipe below) and make into squares with a sharp knife. You need to cut through quite firmly so that it breaks apart easily once cooled.
Allow to cool in the tin and then re-cut into squares. Store in an airtight container.
Chocolate Icing
180g pure icing sugar (or gluten free icing mixture)
1 tablespoon gluten free cocoa powder
1 teaspoon butter
Boiling water.
Sift the icing sugar and cocoa, then add the butter and the boiling water.
It’s important to add only a very little boiling water at a time. When it starts to get close to the right consistency, add only one or two drops at a time).