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Simon Holst's Jaffa Slice

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This is based on a long time family favourite – the addition of some delicious chocolate bits makes it even better and leave me wondering why I didn’t think of it earlier! Ice with either chocolate or orange icing, according to your mood.



100g butter

1/2 a 400g can sweetened condensed milk

finely grated rind of 1 orange

1 cup desiccated coconut

1 packet (225g) wine biscuits

1/2 cup dark or milk chocolate bits



Line the sides and bottom of a pan about 18x28cm with baking paper.


To make the base: warm butter in a medium-sized pot or microwave dish until melted. Remove from heat and stir in condensed milk. Finely grate all the coloured rind from an orange. Add the rind and coconut to the butter mixture, then stir until well combined.


Break biscuits into halves or quarters. Put the pieces in a big plastic bag, close bag loosely, and bang the bag with a rolling pin until crumbed, then stir them into the pot. (If you like, crumb the biscuits in a food processor, then add the other ingredients and mix well.) Add the chocolate bits and mix again (do this by hand rather than in the food processor, so they don’t get chopped up). Press mixture firmly into the lined pan and level the top.


Make the icing of your choice (below), spread it over the base with a knife and refrigerate until set.


Cut into pieces of desired size using a hot, wet knife when firm. Store in a covered container in the fridge for up to a week. Serve any time of day. Good for school lunches and after school snacks.


Chocolate Icing:

2 tablespoons cocoa

1 tablespoon butter, softened

3 tablespoons boiling water

1 1/2 cups icing sugar


Measure the cocoa into a small bowl, add the softened butter then boiling water and mix to a paste. Sift in the icing sugar and beat until smooth (add a little extra water or icing sugar if necessary).



Orange Icing

25g (2 Tbsp) butter

about 1 1/2 cups icing sugar

1 – 2 Tbsp orange juice

finely grated orange rind, optional


Put the soft (but not melted) butter in a clean bowl. Add the sieved icing sugar and enough juice to mix it to a spreadable consistency. (Use more juice if you want to drizzle the icing rather than spread it.) If you want a stronger orange flavour and add some finely grated rind too.