Step 1

Preheat oven to 180C (160C fan forced).

Step 2

Grease and line a 17 cm x 27 cm slice pan with baking paper.

Step 3

Add the dry ingredients together and stir to combine.

Step 4

Melt the butter and golden syrup in a small pot over low heat.

Step 5

Add the wet mixture to the dry ingredients and stir until combined.

Step 6

Press mixture into the pan and smooth with the back of a metal spoon.

Step 7

Bake for 20-25 minutes. Cool in tin.

Step 8

When nearly cold, ice and sprinkle with coconut. Leave to set.

Step 9

When cold remove from tin and cut into squares. Store in an airtight container.

Step 10

Icing: Sift icing sugar mixture and cocoa.

Step 11

Add soft butter, lemon juice and water. Mix well.