Ingredients:

3 wholewheat breakfast biscuits

1 cup (85 g) desiccated coconut

1/2 cup (120 g) caster sugar

1 cup (150 g) self-raising flour

2 tablespoons cocoa

150 g butter

1 teaspoon vanilla essence

1 1/2 cups icing sugar mixture

extra 1 tablespoon cocoa

2 tablespoons hot water

Directions:

1. Preheat oven to 180°C. Lightly grease a 16x26cm baking pan and line with baking paper.

2. Break up biscuits. Place into a mixing bowl with coconut and sugar. Sift over flour and cocoa and stir.

3. Melt butter in a small saucepan over a low heat. Pour over dry ingredients. Add vanilla. Mix well.

4. Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.

5. Sift icing sugar and cocoa into a small bowl. Add water and stir well. Ice slice while still hot. Cut into squares to serve.

Bon Appetit!