Coconut Rough Bars

Coconut Rough Bars
These are so quick and easy to make, the combination of a crisp biscuit base and soft sweet top are so delish. You will want more!

Biscuit base:
1 cup self-raising flour
125g melted butter
1/4 cup caster sugar
1/2 cup desiccated coconut
Topping:
1 cup icing sugar mixture
1 tablespoon cocoa powder
75g melted butter
1 cup desiccated coconut
2 tablespoons milk

1-Preheat oven 180degC. Grease and line base and sides of a 19cm x 29cm rectangular slice pan.
2-Sift flour into a bowl. Add melted butter, sugar and coconut and mix well. The mixture will look crumbly.
3-Press mixture into prepared tin and bake at 180deg C for about 20 minutes or until golden brown.
4-Prepare topping: Sift icing sugar and cocoa into a bowl, add the remaining ingredients and mix well.
5-Spread topping over the hot slice. Allow to cool, then refrigerate for 1 hour or until set. Cut into bars or triangles. Store in an airtight container in the fridge.

NOTE
- Pure icing sugar only contains cane sugar and Icing sugar mixture contains cane sugar and starch.
- Ensure that you press the base into the tin very well. The longer you bake the crispier the biscuit.
- Biscuit base can crumble a bit while cutting, use a serrated knife.
Variation - In biscuit base  add 1 less tablespoon of flour and add 1 tablespoon of coco powder to make a chocolate base.