Recipe

Lolly cake biscuits

Feb 28, 2011 1:00pm
  • 15 mins cooking
  • Makes 25 Item
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Ingredients

Lolly cake biscuits
  • 125 gram (4 ounces) butter, chopped
  • 1/2 cup (125ml) sweetened condensed milk
  • 250 gram (8 ounces) plain chocolate biscuits, broken coarsely
  • 250 gram (8 ounces) licorice allsorts, halved crossways
  • 1/4 cup (50g) hundreds & thousands

Method

Lolly cake biscuits
  • 1
    Place butter and condensed milk in a small saucepan over medium heat; cook, stirring, for 3 minutes or until butter melts and mixture is heated through. Remove from heat.
  • 2
    Blend or process biscuits until fine. Transfer to a large bowl, add licorice, then butter mixture; stir to combine.
  • 3
    Grease a 8cm x 25cm (3¼-inch x 10-inch) straight-sided loaf pan; line base with baking paper. Spoon mixture into pan. Refrigerate 1 hour or until firm.
  • 4
    Place hundreds & thousands on an oven tray. Turn out biscuit from pan; press gently, all over, in sprinkles. Using a sharp knife, cut into 1cm (½-inch) thick slices.

Notes

storage Lolly cake biscuit will keep refrigerated in an airtight container for up to 1 week. Slice it as you need it. For round biscuits, place a 30cm x 40cm (12-inch x 16-inch) sheet of baking paper on the work surface. Spoon biscuit mixture onto paper and shape into a 30cm (12-inch) long, 5cm (2-inch) diameter log. Roll to enclose, twisting the ends to secure, then roll in plastic wrap. Refrigerate for 1 hour, then continue as per step 4.

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