Morriss' Fudge Squares

170 g butter

3/4 c sugar

2 T golden syrup

2 T cocoa

1 1/2 c flour

1 1/2 t baking powder

3/4 c coconut

Icing:

125 g icing sugar

1 T cocoa (sifted)

15 ml warm water

Method:

1. Preheat oven to 175 degrees celcius or gas mark 4.
   
2. In a pot melt the butter, sugar, golden syrup and cocoa (I like to sift this to get out any lumps).
   
3. Add the flour, baking powder and coconut to the melted mixture.
   
4. Press mixture out in a Swiss roll tin (or similar, shallow tray).
   
5. Bake for 10 minutes.

Icing:

1. Sift icing sugar and cocoa into a bowl.

2. Add warm water and mix until smooth. Add extra water drop by drop if the icing is too stiff.
TO FINISH:

Ice fudge squares when cool and cut into squares.