Paradise Biscuits 1960

Quick to make and very good. Jane Carmichael, Argyll. Your require ½ lb block cooking chocolate (milk), 1 large or 2 small eggs, ¼ lb castor sugar, ¼ lb fine coconut and 2 oz chopped cherries. Melt the chocolate, put in Swiss roll tin and leave to firm (few minutes). Beat the egg and sugar till light and frothy, fold in the coconut and cherries and spread on top of the chocolate, pressing down evenly with a fork. Bake in a moderate oven 25-30 minutes. When cooked cut into fingers but leave in the tin till quite cold.