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).