Coffee & hazelnut slice

1. Preheat oven to moderate, 180°C. Lightly grease and line a 20cm square cake pan with baking paper.
   
2. Combine butter, hazelnut spread, golden syrup and coffee in a small saucepan. Stir over low heat until smooth.
   
3. Combine flour, coconut, sugar and hazelnuts in a large bowl. Add butter mixture, stirring until combined.
   
4. Firmly press into prepared pan. Bake for 15-20 minutes, until golden and cooked when tested with a skewer.
   
5. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Dust with cocoa. Serve cut into squares. Store in an airtight container.

• Place a piece of baking paper between the layers of slice when storing.

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