Rachael made two yummy things for our mums' coffee group. The fudge slice appeared in this week's Herald Bite magazine. It's wickedly moreish.

1 packet Plain biscuits, crushed to fine crumbs (superwine, roundwine, malt, Girl Guide)
1½ cups Desiccated coconut
1 cup Dried cranberries, chopped
1 can Sweetened condensed milk
150 g Butter
2 tbsp Cocoa powder
1 tsp Vanilla extract

1½ cups Icing sugar
3 tbsp Cocoa powder
45 g Butter, softened
½ tsp Vanilla extract
  1. Line a 20x30cm slice tin with non-stick baking paper.
  2. Put the biscuit crumbs, coconut and cranberries in a bowl.
  3. In a saucepan heat the condensed milk, butter and cocoa until bubbling, stirring constantly. Remove from heat and stir in vanilla extract.
  4. Pour hot mixture on the dry ingredients and mix well.
  5. Press into the prepared tin and allow to cool.
  6. For the icing, mix together the icing sugar, cocoa, butter, vanilla and add enough water to form a smooth thick icing. Spread over the base.
  7. Portion with caution, then store in your biscuit tin.They’re pretty good straight from the fridge too.