Coconut Cranberry Slices

This is a rich, candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing. Pull the point of a knife through the lines to make a pretty design.

Use about 8oz of shortbread cookies and process in a food processor to make crumbs. Make the slices up to three days ahead of time.

Ingredients

1/2 cup butter
1/4 cup whipping cream
3/4 cup chopped white chocolate
1 1/2 cups shortbread crumbs
1 cup dried cranberries
1 cup flaked unsweetened coconut

Icing
2 tbsp butter, melted
4 tsp warm water
1/2 tsp lemon juice
1 1/2 cups icing sugar, sifted

Method

Combine butter and cream in a pot over high heat. Bring to a boil, remove from heat and stir in chocolate until melted. Cool slightly.

Stir in cookie crumbs, cranberries and coconut.

Grease an 8-inch square baking dish and line with parchment paper. Pat in chocolate-cookie mixture. Refridgerate for 1 hour until set.

Combine melted butter, warm water and lemon juice for icing. Beat in icing sugar until smooth.

Spread icing over the top of the dessert wiht a warm palette knife. Chill. Cut into 1-by-2ince slices before serving.

Squares
Dessert
Tea
Christmas
Lechasseur
Lucy Waverman
Source
p.211 "A Matter of Taste", Lucy Waverman and James Chatto