Jumble Biscuits

 

 

This is an old recipe that I remember my aunty making and she passed it on to me. It's probably an old Women's Weekly recipe but I can't find the original source. They are not brownies, despite looking a little like them. They have a chewy, biscuity texture. My aunty always called them Jumble Biscuits, so despite being more akin to a slice, I also call them Jumble Biscuits. 

 

In any case, they are not only delicious but also super easy and quick to make! You can mix everything in one bowl with a wooden spoon and don't even need to take out your mixer. It's one of my go to desserts when I need to take a plate.

 

Jumble Biscuits

Makes approx. 48 (size 4 x 4cm)*

2 cups self raising flour
4 tablespoons cocoa
pinch of salt
1 1/2 cups sugar (white or caster)
2 cups desiccated coconut
180g butter, melted
2 teaspoons vanilla essence
2 eggs
200g cooking chocolate
extra desiccated coconut to sprinkle on top

* Obviously, you will get less slices if cutting into bigger pieces

1. Preheat oven to 180 degrees Celsius fan forced.

2. Combine all dry ingredients in a bowl and mix well.

3. Add butter, vanilla essence and eggs and mix again until all ingredients are fully combined. I like to do this by hand. At first it may seem like there is not enough liquid to incorporate all the dry ingredients but trust me, it's just perfect - you don't need to add anything! Just keep kneading it together by hand until it's all combined.

4. Place mixture on to a lined/oiled baking tray and using your hands, flatten until the mixture is evenly spread. I use a baking tray that measures approximately 35.5cm x 25cm.



This is the mixture, all flattened in the baking tray.

 5. Place tray in preheated oven and cook for 15 minutes or until inserted skewer comes out clean.

6. Remove from oven and allow to sit for about 10 minutes. There may be sections of the slice that look like they have risen more than other parts - almost like a giant air bubble. Don't worry about this, as any such section will deflate to be level with other parts once out of oven.

The cooked biscuit/slice.

 7. Melt chocolate over stove top or in microwave and then pour over slice whilst it is still warm. Spread chocolate with a knife so it is entirely covered.

8. Sprinkle extra coconut on top to decorate.

9. I like to cut it at this stage to avoid cracks in the chocolate. I cut off about half to one centimetre around all edges simply for presentation and then proceed to cut the slab into 4 x 4cm pieces, wiping knife down between each cut because the chocolate is still quite runny at this stage.

Cutting up the Jumble Biscuits.

 10. Place whole tray as is in fridge and leave until chocolate sets, usually half an hour. When ready to plate up, you'll need to cut up again because some chocolate will have dripped and stick pieces together. However, because of the pre-refrigeration cutting, this should be quite simple and hopefully you will avoid cracked chocolate!

Delicious and ready to eat!

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