Caramel Coconut Slices

My gran used to make these and whenever I think about them I instantly think about her. These biscuits are crunchy and gooey and hard and soft all at the same time. They're just too yummy for words. I unfortunately don't have a picture for them, so I suppose I should make them so that I can actually take a photo!

To make these yummier than yummy biscuits you will need:

For the Base:
80g butter or stork margarine for baking
125ml brown sugar (100g)
250ml Snowflake cake flour (140g)
15ml milk

For the Topping:
2 extra large eggs
5ml vanilla essence, or if you have it vanilla extract
160ml brown sugar (125g)
30ml Snowflake cake flour
250ml desiccated coconut (80g)
125ml pecan nuts, chopped (50g) - don't chop them until there's nothing left but mush!

Alright, let's get baking...

For the Base:
Cream the butter and sugar until light and fluffy. Then add the flour (don't forget to sift it) and the milk and mix it well. Press into a greased 16cm x 26cm lamington tin.
Bake in a preheated oven at 180°C for 15 minutes.

For the Topping:
Whisk the eggs and essence and gradually add the sugar. Beat this all up until it's light and creamy. Then sift in the flour and add the coconut and the nuts. Mix this all together quite well and spread over the top of the base.
Bake for a further 20 minutes until it's set. Allow it to cool slightly and then cut into bars.

This will make around 24 biscuits.

Enjoy them! They're great to serve for tea and biscuits.