Ingredients
- 1 × 250 g plain sweet biscuits, crushed
- 1 cup bottled fruit mince (mincemeat)
- ¼ cup almonds, chopped
- 2 tablespoons brandy
- 100 g butter
- 100 g dark chocolate, chopped
Icing
- 1 tablespoon cocoa, sifted
- ¼ cup icing sugar, sifted
- 1 tablespoon warm water
- 30 g unsalted butter, softened
- desiccated coconut, to garnish
Method
1. Brush a shallow 30 × 20 cm oblong cake tin with melted butter or oil. Line base and sides with aluminium foil; grease foil.
2. Combine biscuits, fruit mince, almonds and brandy in large mixing bowl. Make a well in the centre.
3. Combine butter and chocolate in glass bowl. Stir over barely simmering water until melted; remove from heat.
4. Add chocolate mixture to biscuit mixture. Stir with a wooden spoon until well combined.
5. Press mixture evenly into prepared tin. Refrigerate, covered, until firm.
6. To make Icing: Combine cocoa, icing sugar and water in a small bowl, stir until smooth. Whisk in softened butter. Spread icing evenly over slice using a palette knife.
7. Sprinkle with coconut and leave to set. Cut into slices and store, covered, in the refrigerator.
