1 cup cornflakes
1 cup self-raising flour
1 cup desiccated coconut
¾ cup brown sugar, firmly packed
150g butter, melted
Optional- 1tbsp of Cocoa powder
1 cup icing sugar
2 tbsp cocoa powder
2-3 tbsp milk
Hundreds-and-thousands, to decorate
1. Heat oven to 180°C. Grease a 17 x 27cm slice tin and line with non-stick baking paper, leaving an overhang on all sides.
2. Place all ingredients in a bowl and stir to combine. Press mixture into prepared tin and smooth the surface ( I sometimes add a table spoon of cocoa).
3. Bake for 25 minutes or until firm and golden brown. Remove to cool in the tin and ice once cold.
4. To make icing, sift icing sugar and cocoa into a bowl. Blend in just enough milk to form a flowing icing. Spread icing over slice and decorate with hundreds-and-thousands.