The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Squares & slices

Churchill squares

255g (8oz) butter
175g (6oz) sugar
2 eggs
2 tsp baking powder
2 c flour
3 tbsp cocoa

1/2 cup coconut
1/4 cup milk
1/2 tbsp icing sugar

Cream butter and sugar, add egg, vanilla, then fold in the sifted dry ingreds.
Divide in two and press half in greased sponge roll tin.
Mix the filling and spread over the cake mixture in the tin.
Spread remaining half of mixture on top.
Bake 180C 20-30 minutes.
Ice with chocolate icing.

This is an adaption of the usual recipe, far greater texture, size, and less filling meaning it does not full apart like others.