Lolly cake is one of those sweets we love to hate, but find it hard to say no to. I have packaged up a number of parcels of this treat and posted it to more than one student flat in Wellington over the past couple of years, where it has become a special treat arriving on the doorstep. It takes no explaining, it's just simple, sweet and delicious.
Ingredients
| 1 packet | Malt biscuits, approx 250g (Main) |
| 170 g | Lollies, use eskimo's, cut into quarters |
| 120 g | Butter |
| ½ tin | Condensed milk |
| 50 g | Chocolate buttons |
| ½ cup | Coconut |
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Directions
- In a kitchen processor place the biscuits and blitz until they resemble fine breadcrumbs, or place in a plastic bag and crush with a rolling pin. Place in a large bowl with the eskimos.
- Melt the butter, condensed milk and chocolate in a microwave or small pot. Add to the biscuits and mix thoroughly.
- On a piece of baking paper roll into a log about 25cm. Roll in the coconut. Wrap in the paper and place in the fridge for 3-4 hours.
- Remove and cut into slices.
