NAOMI BAR
100gm margarine
50gm granulated sugar
75gm coconut
275gm crushed digestive biscuits
2 level tablespoon cocoa
1 egg (large)
1 teaspoon vanilla essence
Topping
100gm margarine
225gm icing sugar
3 tablespoon milk
2 level tablespoon custard powder
Chocolate Vermicilli
(Or top with butter icing if you prefer)
Melt margarine, cocoa, sugar together in a pot over a low heat. Remove from heat and add beaten egg, vanilla essence, biscuits and coconut. Put into Swiss roll tin and press down to level surface. Leave til firm.
Cream the margarine and gradually add the icing sugar, milk and custard powder. Beat until smooth. Spread the topping over the base mixture. Mark designs with a fork, then sprinkle over the vermicilli. Place in fridge until set.
Enjoy!
Helen xxx
Have fun baking & enjoy! Thanks to Helen for her delicious recipe!
