CHERRY RIPE SLICE

MAKES 24 PREP 30 MINS + CHILLING COOK 45 MINS

90g butter, softened ⅓ cup caster sugar 1 tsp vanilla essence 1 egg ⅔ cup self raising flour ⅓ cup plain flour 90g dark chocolate, melted

TOPPING

2 cups desiccated coconut 2 x 100g packets red glace cherries, chopped ¾ cup buttermilk ¼ cup caster sugar 2 tbsp self-raising flour

1 Preheat oven to moderate, 180°C. Lightly grease and line a 20cm square cake pan with baking paper.

2 In a bowl, using an electric mixer, beat butter, sugar and vanilla together until light and creamy. Beat in egg. Fold in combined sifted flours.

3 Press mixture evenly and firmly into pan (see tip).

4 TOPPING In a large bowl, combine all ingredients. Spread over base. 5 Bake 40-45 minutes. Cool in pan. 6 Drizzle with chocolate. Chill until chocolate is set before cutting into squares. Store in an airtight container.