Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try making.
Coffee Post's Hello Rosie
Photo by Lynda Robertson.
100g melted butter
1 packet malt biscuits, crushed
1½ cups desiccated coconut
1½ cups long-thread coconut
2 cups dark chocolate chips
1 cup sultanas
1½ cups walnuts, chopped
500g condensed milk
Heat oven to 170degC.
Mix base ingredients together and press into a 20cm x 30cm
Meanwhile, mix all the topping ingredients in a large bowl.
Press the well-mixed topping on to the refrigerated malt
Bake for 15-20 minutes until the edge is lightly browned.
Allow to cool, refrigerate overnight, then cut into squares.
Requested by Arthur Young, of Fairfield.
Recipe supplied by Cheryl Dickinson, of Coffee Post in Green
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email email@example.com, including
your name, address and a daytime telephone number, and we
will request it.