Coffee hazelnut slice
- Line a 17 x 27cm slice tin with non-stick baking paper with an overhang on all sides. Melt butter in a saucepan, then add coffee and condensed milk. Simmer for 3 minutes but do not boil.
- Stir in crushed biscuits, coconut and chopped hazelnuts, then press mixture into the base of prepared tin. Leave to cool and set, and then spread with coffee icing. Slice to serve.
- To make coffee icing, beat butter and icing sugar together in a bowl. Add instant coffee dissolved in the boiling water and beat until pale and creamy.