Australian Chocolate Slice

Step-by-Step Instructions

1. Prepare the Base

Preheat your oven to 350°F (180°C) and line a square or rectangular slice tin with parchment paper. In a large bowl, whisk together the flour, coconut, sugar, and cocoa powder. Pour in the melted butter and stir until the mixture resembles damp sand.

2. Press and Bake

Tip the mixture into your prepared tin. Use the back of a metal spoon to press it down firmly and evenly. This is the secret to a slice that doesn’t crumble when cut.

Bake for 15–20 minutes. It should feel slightly firm to the touch but still have a bit of give. Let it cool completely in the tin.

3. The Glossy Icing

Sift the powdered sugar and cocoa into a bowl to remove lumps. Add the softened butter and start with 2 tablespoons of boiling water. Stir vigorously until the icing is smooth and glossy. If it’s too thick to spread, add the final tablespoon of water drop by drop.

4. Set and Slice

Pour the icing over the cooled base and spread it to the edges. For a truly authentic Australian look, you can sprinkle a little extra desiccated coconut over the top while the icing is wet.

Let it set at room temperature for at least an hour before slicing into squares or bars.

Why This Recipe is a Keeper

This slice is the ultimate “emergency” dessert because it relies almost entirely on pantry staples.

Pro Tips for the Perfect Cut

To get those clean, bakery-style edges:

1. Wait for the base to be cold before icing.

2. Use a hot knife: Dip your knife in boiling water, wipe it dry, and make one long, clean slice. Repeat for every cut.