These nutty fruity crumbly squares have a delicious texture and an amazing flavour of peanuts and coconut, they have quite a delicate texture and a few of them did break up as I was getting them out of the tin, but these made a superb topping for vanilla ice cream.

This slice is best made the day before it’s required to allow for easier cutting, but beware they are delicate.

185g butter

75g caster sugar

150g sultanas

150g salted peanuts

150g desiccated coconut

150g plain flour, sifted

Method

Preheat the oven 180c, gas 4, 350f

Grease a 24cms x 24cms brownie pan

Melt the butter in a saucepan on a low heat, stir in the sugar, sultanas, peanuts and coconut, then the sifted flour.

Press mixture firmly into your prepared pan, bake in the oven on the lower rack for about 30 minutes, keep an eye on it if it looks like its browning a bit quickly place a piece of foil loosely over the top and continue the cooking time.

Cool in the pan, cut when cold, this slice will keep wrapped in foil for 3 days.

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