Ingredients

1 cup	plain flour
1/2 cup	brown sugar
1/2 cup	dessicated coconut
125 g	butter, melted
100 g	butter
800 g	sweetened condensed milk
80 mL	golden syrup
200 g	chocolate, melted
1 tbsp	vegetable oil

Equipment

• oven (fan forced)
• baking tray
• mixing bowl
• saucepan

Method

1. Preheat oven to 180°C/160°C fan forced.
2. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.
3. Combine flour, sugar and coconut in the mixing bowl.
4. Add melted butter to the bowl, mix well.
5. Press mixture firmly into prepared pan.
6. Put the pan in the oven for 15-20 minutes until lightly browned to create the base.
7. Take the pan out of the oven and leave until cool.
8. Place extra butter, sweetened condensed milk and syrup in a medium saucepan. Stir over low heat until smooth to create the caramel filling.
9. Pour the caramel filling over the base.
10. Put the tray back in the oven for 20-25 minutes until golden.
11. Take the pan out of the oven and leave until cool again.
12. Combine chocolate and oil, stir until smooth, pour evenly over slice to complete the topping.
13. When the chocolate topping has cooled, cut the slice into rectangles and serve.

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