Virginia Iovine-Turner Cucina Amore www.cucinaamore.co.nz

Isn't it amazing how we can all remember one slice or a cookie mum may have made us. There's always one that becomes our favourite, and this has to be mine.

I have had a few requests for this recipe and this is one I showcased on Good Morning TV. Although this has been published before, I thought I would give it to you all once more so you can cut it out and keep it for those unexpected visitors. This slice is great as I make it up and freeze it for school lunches – without the nuts. Enjoy! My view is if the piece is broken, then there are no calories!

Base

260g butter

2 cups brown sugar

2 cups coconut

2 cups self raising flour.

Topping

6 tbsp coconut

1/2 cup chopped apricots

1/2 cup chocolate chopped

70g walnuts, hazelnuts or almonds

1 can of sweet condensed milk

Method

Combine sugar, coconut and flour, melt butter and pour over the dry mixture and press into a sponge roll tin. Bake for 18-20 minutes at 180 degrees and remove from oven.
Mix together half the coconut, apricots, chocolate, nuts and condensed milk. Sprinkle rest of coconut over the base and then pour in the topping. Bake until golden. Allow to cool in fridge for two hours before cutting.