4 oz (100g) margarine
4 oz (100g) caster sugar
2 oz (50g) S. R. flour
2 oz (50g) coconut
2 oz (50g) cooking chocolate, grated
2 oz (50g) ground almonds
2 eggs, beaten
3 drops almond essence
chocolate for covering
1. Cream margarine and sugar.
2. Add all dry ingredients, eggs and essence.
3. Press into a lined 11″ x 7″ Swiss roll tin.
4. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 20-25 minutes.
5. Cover with melted chocolate when cold and cut into squares.
Peggy Ross, Fearn