Quite a lot has been happening this week really! Part of the reason why I baked 3 things in two days was because Oscar had his "faux 21st" on Saturday. He was one of the selection co-ordinators for AFS but he's going overseas for a year and doing two university exchanges! Very exciting for him, but seeing as he was going to be away for his real 21st, he had an early one that was also a leaving party. And because he loves my baking so much, I thought I'd bake his a few last treats before he left. :) Also, the reason why I wanted to make lolly cake was because two of my friends, Julia and Stephan, are here from Austria for 2 weeks! It's so exciting, I haven't seen them in nearly 2 years and it's been weird and awesome having them in New Zealand. We've been speaking lots of German, which has been cool, but I've also been showing them New Zealand things, like lolly cake! Next week we're going on a little tour around the North Island and seeing different cities and also different beaches! Yay! So this recipe was really easy, and you can either use digestive (wheat) biscuits or malt biscuits, it works with both.
Lolly Cake
Ingredients:
120g butter
250g malt or wheat biscuits
200g sweetened condensed milk
1 pkt (190g) eskimo lollies or fuit puffs (you can use marshmallows if you're desperate)
Directions:
Line a 20cm square pan (or something close to that) with baking paper. Melt butter and condensed milk together in the microwave. Cut up the eskimo/marshmallow lollies into bite-sized chunks. Put the biscuits in the food processor and process until crumbs. Add the butter and condensed milk mixture and process until it all comes together. Tip into a bowl and mix through the marshmallow lollies. Tip the mixture into the prepared pan and press down and into the corners. Refrigerate for 4 hours or until set. Easy!
No comments:
Post a Comment