WHITE CHOCOLATE & BERRY COCONUT MOUNTAINS

Traditionally these treats are packed just with coconut, but upon burning half my coconut while toasting it I ended up improvising with sesame seeds and ground almonds, and discovered how delicious these additions are. The berries lend tartness, which balances the sweetness from the chocolate.

Makes 20

100g (3½oz) golden caster sugar ½tsp fine sea salt

Zest of 1 lemon

120g (4¼oz) butter

200g (7oz) desiccated coconut 150g (5½oz) sesame seeds

50g (1¾oz) ground almonds 3 medium eggs

350g (12oz) white chocolate 125g (4½oz) lingonberries or redcurrants Preheat the oven to 200°C/fan 180°C/gas 6. Put the sugar, salt, lemon zest and butter into a saucepan and melt over a medium heat. Set aside. Pour the coconut on to a tray lined with baking paper and place in the oven for 5 minutes or until fairly well toasted. Keep a close watch, and stir occasionally to toast it evenly. When the coconut is ready, take out of the oven and pour into a bowl with the sesame seeds and ground almonds. Mix, then pour in the melted butter and mix again. Add the eggs, then stir until everything is well combined. Leave to cool slightly.

Line a baking tray with baking paper. Form the mixture into 20 small pyramids (about 4cm high and 5cm in diameter) and set on the lined tray. Place in the oven and bake for 20-25 minutes or until slightly golden on the peaks and firm to the touch. Remove from the oven and leave to cool on a wire rack while melting the chocolate. Break up the chocolate and put into a small heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Leave to melt, stirring occasionally. Once the chocolate has melted, dip the cakes into it and top each one with a few berries of your choice.

The Little Swedish Kitchen by Rachel Khoo is published by Michael Joseph, £20. To order a copy for £16, visit mailshop.co.uk/books or call 0844 571 0640, p&p free on orders over £15. Offer valid until 08/12/2018.