Instructions: Coconut and Cherry Slices : Glutenfree

Instructions:

Line a swiss roll tin with foil or non-stick baking parchment.

Melt the chocolate by heating very gently in a bowl over a pan of boiling water.

Pour the chocolate into the lined tin and then cool in the fridge until set.

Cream the margarine and sugar together, then beat in the egg, dessicated coconut and chopped cherries.

Spread the mixture to form a layer over the set chocolate.

Cooking:

gas mark 4 350°F 180°C

Cook for 25 to 30 minutes or until golden.

Cool in the tin until cold and then cut into fingers.

Store in an airtight tin.