CHOCOLATE CONCRETE

450 g margarine
620g flour
425g sugar
115g cocoa,

Oven temp 325oF, 170oC or Gas No.3.

Melt margarine in saucepan.
Add vanilla essence if you like, 2 tspns.
Mix all dry ingredients in mixer bowl, add margarine.
Mix well.
Divide between greased tins and spread evenly.
Make a pattern with a fork.
Brush with water and sprinkle with sugar.
Bake in a slow oven for about 40 minutes.
Portion whilst warm and cool on a wire tray.