Tin Goose slice

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Pam Jones.
Photo: Pam Jones.
Tin Goose slice


2 packets Griffins malt biscuits
250g butter
1 tin condensed milk

400g chocolate chunks
300g dried cranberries
200g sliced almonds
150g long thread coconut
2 tins condensed milk

To make the base, blitz the biscuits in a food processor to a coarse crumb.

Melt together the butter and condensed milk. Add the melted mix to the biscuits and press into a tin that is about 22cm x 32cm.

To make the topping, layer these things on top of the base in this order: chocolate chunks, dried cranberries, sliced almonds and long thread coconut. Then pour the two tins of condensed milk over the top evenly.

Bake at 170degC until golden, about 25 minutes.

Recipe request by Anna Lord, Mosgiel.

Recipe provided by Tin Goose Cafe, Alexandra.

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 odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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