Ingredients
• 125g unsalted butter, chopped
• ¼ cup brown sugar, firmly packed
• ⅓ cup cocoa powder, sifted
• 1 cage-free egg, lightly beaten
• 200g Shredded Wheatmeal biscuits
• ½ cup shredded coconut
• ½ cup chopped walnuts
Filling
• 125g unsalted butter, softened
• 2 tblsps custard powder
• 1½ tblsps passionfruit pulp
• 2 cups icing sugar mixture
Topping
• 75g unsalted butter, chopped
• 200g dark chocolate, chopped
Method
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Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending the paper 3cm above the pan edges.
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Melt butter in a saucepan, then remove from heat. Whisk in sugar and cocoa powder. Whisk in egg.
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Finely crush biscuits in a food processor, then place in a large bowl. Stir in coconut, walnuts and butter mixture. Press evenly onto base of prepared pan and refrigerate for 30 minutes.
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To make filling, beat butter, custard powder and passionfruit pulp with an electric mixer until pale. Gradually beat in icing sugar and spread mixture evenly over base. Refrigerate until firm.
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To make topping, place butter and chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Cool. Spread over filling. Refrigerate overnight, or until set.
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Lift out of pan, then cut into bars to serve.
