Tuff Stuff

Golden coconut base meets creamy caramel, ginger heat, and a nutty chocolate crunch.

Ingredients:

Base Ingredients:
2 cups self-raising flour
1 cup desiccated coconut
1 cup soft brown sugar
250g butter, diced or grated

Topping Ingredients:
395g can sweetened condensed milk
2 tablespoons golden syrup
1 tablespoon butter
¼ cup finely sliced crystallised ginger
¼ cup chopped dark chocolate
¼ cup chopped walnuts

Directions:

1. Preheat oven to 180°C (160°C fan bake). Grease and line a 20cm x 30cm slice tin.
2. In a bowl, mix flour, coconut and brown sugar. Rub in the butter.
3. Press into the prepared tin. Bake in preheated oven for 15–20 minutes, or until lightly browned.
4. Meanwhile, heat condensed milk, golden syrup, and butter in a small pan over low heat, without boiling, until the butter is melted.
5. Pour the mixture over the base. Scatter the ginger, chocolate and walnuts on top.
6. Cook for a further 6–8 minutes, or until the topping has set.
7. Allow to cool before cutting into pieces.