What Lamingtons are to the English speaking world, are Coconut Chocolate Dessert Squares aka Scruffies (čupavci) to the people in Balkans. These busy, spongecake-like squares (first they swim in chocolate, and then drape themselves in coconut), are made in under an hour. And take even less time to eat.
Do you like brownies?
I like brownies. If brownies and steak end up being my last supper I’ll be good to go. And if you like brownies and you like coconut and you like spongecake, then you’ll LOVE scruffies. By the way, term scruffies was made up by yours only. It’s a lose translation of čupavci which literally translated means something like “the hairy ones.” All due to coconut jutting out from all ends of each square. And let’s face it, you probably wouldn’t eat something called “hairies.”
It was only later that I found out they’re eerily similar to Lamingtons or the famous Australian sponge cake plus coconut goodness!
Told by several people how easy these were to make, out of laziness or fear, I never ventured into it. When I finally gave it a shot I was half expecting (hoping?) to mess it up, in which case I’d console myself eating the remaining coconut flour. (Another quick chocolatey goodness to try making are the easiest in the world chocolate squares.)
During the siege, very rarely did we get sweets. Cookies were made on an even rarer schedule. But one afternoon, my friend Irena and I decided to make a trade that would ease our different cravings for a while. She was an addict of vegeta, a delicious spice mix. Meanwhile, I noticed a bag of coconut flour in her mom’s kitchen that sat there unused. I was ambivalent about it around that time, but take sweets away from a child for two months… and they might even start to like fruit, let alone sweet, crunchy, exotic, coconut flour.
Eventually, after the war, I discovered scruffies, and it was a dream come true. To this day I can’t believe how easy these are to make.
Let me know if you try them!
Want a good main course? Try our moussaka!Print
What Lamingtons are to the English speaking world, are Coconut Chocolate Dessert Squares aka Scruffies (čupavci) to the people in Balkans.
- 13 ounces white flour, plus a little more
- 2 eggs
- 10 ounces white granulated sugar
- 10 ounces milk
- 5 ounces oil, plus a little more
- 1/2 ounce baking powder
- 10.5 ounces milk
- 10.5 ounces dark (or baking) chocolate
- 5 tablespoons white granulated sugar
- 3 tablespoons butter
- 7 ounces shredded coconut flour
One (approximately) 10×12 inches baking pan
- (Biscuit) Heat oven to 200°F. Combine all biscuit ingredients in a bowl and mix with a hand mixer for 1-2 minutes (if mixing by hand then 3 to 5). Biscuit paste should be smooth, and without crumbs.
- Oil a baking pan, then dust with flour. Pour the biscuit in, and shake the pan to even the biscuit out. Place in the oven and turn the heat up to 395°F. (The oven will be warming up as the biscuit is baking, and the biscuit will rise evenly.)
- After 15 minutes bring temperature down to 355°F and bake an additional 10-15 minutes.* Use the toothpick method to see whether your biscuit is finished: take a toothpick and prick it in several places. If the toothpick comes out with crumbs, it needs more baking. If it comes out clean, the biscuit is finished.
- (Topping) In the meantime, combine all topping ingredients (except coconut flour) in a medium sized pot. Place on stove and heat over medium. Stir continuously until ingredients integrate being careful that the chocolate doesn’t burn. Remove from heat.
- Pour coconut flour into a large mixing bowl. Take the pan out of the oven, and cut biscuit into approximately 24 squares.
- (Combining) While the biscuit and the topping are still warm dip each square first into the topping and then coconut. Use an even, fast movement while dipping. To achieve the best taste squares should be covered with chocolate, but not drenched in it.**
- Store in the fridge on a plate covered with foil (or in plasticware) for up to a week.
*Total baking time will depend on your oven. If your oven warms up quickly, you can cover the biscuit with a baking sheet to protect it. Similarly, if your oven tends to heat slowly, bake the biscuit on 395°F the entire time. Generally the biscuit turns light brown, but not always. Use the toothpick method to know when it’s completely done.
**This is best done with fingers but if you’re sensitive, use a fork. If the topping starts to cool before you dip all the squares in, warm it up and continue.
For a slightly intensified taste you can add vanilla extract or rum into the biscuit or the topping.
- Serving Size: 2 squares
- Calories: 591
- Sugar: 44.6g
- Sodium: 74mg
- Fat: 25.8g
- Saturated Fat: 10.6g
- Carbohydrates: 82.3g
- Fiber: 8.8g
- Protein: 10g
- Cholesterol: 45mg
Keywords: scruffies, lamington, lamingtons, balkan lamingtons, cupavci