<So…summer seems to be over. But hasn’t it been good?! Well it has here…………
We’ve enjoyed warm weather (actually a bit hot on a couple of occasions, but I promised not to complain after last years rain!), long days and pleasant evenings filled with dog walks and sitting outside pubs with a cold cider. It’s definitely been a vintage summer that will remain in the memory for a very long time.
But………the evenings are drawing in! There’s a chill in the air and it’s time to get in the kitchen baking. As autumn turns the trees red and brown, there’s nothing better than filling the house with warm baking smells, and have I got just the recipe to start the autumn baking season……..have I indeed!
Coconut Chocolate Cookie Bars
Makes 12 – 16 Squares
130gms Light Brown Sugar
200gms Plain Flour
1tspn Bicarbonate of Soda
250gms Cream Cheese
180gms Icing Sugar
100gms Chocolate Chips
4tbspns Desiccated Coconut
Preheat your oven to 170c (150c Fan), Gas Mark 3.
Grease a 22cm square baking tin
With an electric mixer, cream together the Butter and Light Brown Sugar
Sift together the Flour, Salt and Bicarbonate of Soda and mix into the creamed Butter and Sugar
Add 1 Egg and beat until combined into a thick dough
Press the dough into the base of the tin and bake for 8 minutes
Whilst the base is baking, beat together the Cream Cheese, Icing Sugar and remaining Egg
After the base has been baked for 8 minutes, remove from the oven and evenly sprinkle over the chocolate chips and coconut.
Pour over the Cream Cheese mixture and bake for further 20 to 25 minutes, or until the Cream Cheese is set.
Remove from the oven and allow to cool fully before turning out and cutting into square.
Tip: Although these bars can be eaten when cooled, they are best chilled for 30 minutes to firm up the Cream Cheese topping.
This recipe first appeared in Essence Magazine in print and online.