24 1cself raising flour 1cbrown sugar 1cdessicated coconut 6tbspbutter, melted 1cnsweetened condensed milk 2tbspgolden syrup 30gbutter 150gdark chocolate 1. Combine flour, melted butter, brown sugar and coconut. Press into a greased and lined lamington tray. 2. Bake in moderate oven for 10 minutes. 3. In a small saucepan, combine condensed milk, golden syrup and remaining butter. 4. Once the butter is melted, bring it to a slow boil (simmer) and cook for a further 5 minutes. 5. Pour caramel onto cooked base and then cook for a further 10 minutes in a moderate oven. Allow to cool. 6. Melt chocolate (either in a microwave or over hot water in a bain-marie/double boiler) 7. Spread melted chocolate over cooled caramel slice. Place in the fridge until set, then slice into 24 pieces.