Coconut Slices

1/2 Cup Sweet Butter

3/4 Cup Sugar

2 Eggs

2/3 Cup Ground Rice

1 1/3 Cups Shredded Coconut

2/3 Cup Seedless White Raisins

1/2 Cup Candied Cherries

1 Cup Semi-sweet Chocolate Chips

Cream the butter and sugar together until soft. Gradually beat in the eggs.

Fold in the rice, coconut, sultanas (raisins) and cherries.

Spoon the mixture into a lined and greased 28 x 18 cm / 11 x 7 inch shallow cake pan and spread evenly.

Cook in a moderate oven (160C/325F, Gas Mark 3) for 30 minutes.

Leave to cool in the pan.

Melt the chocolate in a bowl over hot water, then pour over the cookie base. Leave until set, then cut into bars and remove from the pan.

Makes 12



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