|Butter||3 Ounce (75 Gram)|
|Malted milk biscuits||6 Ounce, finely crushed (175 Gram)|
|Caster sugar||8 Ounce (225 Grams)|
|Coconut||2 1⁄2 Ounce, desiccated (65 Grams)|
|Plain chocolate||2 Ounce (50 Grams)|
Grease and base line a 23 x 15 cm/9x6 in shallow tin and make a greaseproof paper piping bag.
Melt the butter and stir in the biscuit crumbs.
Press the mixture into the prepared tin and level the surface with the back of a metal spoon.
Place the biscuit base in the refrigerator while making the topping.
Dissolve the sugar in the milk over a low heat, then bring to the boil and boil gently for about 10 minutes, or until the temperature reaches 116C/240F.
Remove the pan from the heat and stir in the coconut.
Pour the mixture over the biscuit base quickly, spreading it evenly.
Leave until half set, then mark the coconut shortbread into 16 fingers.
Cut it into pieces when quite cold.
Meanwhile, melt the chocolate in a basin over a saucepan of hot water.
Pour the chocolate into the paper piping bag.
Cut a tiny hole in the point of the bag and pipe a zig zag pattern down the length of the fingers.
Leave the chocolate to set before serving the shortbreads.