What you need
125g butter, softened
1 cup brown sugar
½ cup flour
¼ self raising flour
¼ cup CADBURY Bournville Cocoa
1 cup macadamia nuts
½ cup chopped glacé ginger
1 cup icing mixture
⅓ cup CADBURY Bournville Cocoa, extra
30g butter, softened
1-2 tablespoons hot water
Macadamia nuts, extra, for decoration
Glacé ginger, chopped, extra, for decoration
1. CREAM together butter and sugar until light and fluffy. Whisk in egg. Sift together the flours and Cocoa then fold in. Stir through nuts and ginger. Spoon mixture into a greased and base lined 18cm × 28cm slice pan.
2. BAKE in a moderate oven 180°C for 25-30 minutes or until cooked. Cool on a wire rack.
3. SIFT together the icing mixture and extra Cocoa. Mix in the extra butter and enough water to form a soft icing. Spread on cooled slice and decorate with extra nuts and ginger. Cut into 24 pieces.
Have you ever thought about combination of chocolate and ginger? This chocolate slice is perfect tea-time treat. Chewy and crunchy texture.