NOSTALGIC TREATS
Celebrate Anzac Day with a couple of quintessentially Kiwi sweets
Lolly cake
Makes 20 slices
250g packet malt biscuits
170g Explorer lollies, cut into quarters
120g butter
½ tin condensed milk
50g chocolate chips
½ cup coconut
Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs, or put in a plastic bag and crush with a rolling pin. Place in a large bowl with the Explorer lollies.
Melt the butter, condensed milk and chocolate in a microwave or small pot. Add to the biscuits and mix thoroughly.
Roll on baking paper 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.
Lamingtons
Makes 16
1 store-bought or homemade square sponge
3 cups desiccated coconut
CHOCOLATE TOPPING
50g dark chocolate ¼ cup water 1½ cups icing sugar ¼ cup sifted cocoa ¼ cup milk
RASPBERRY TOPPING
½ packet raspberry jelly crystals 3 cups icing sugar
40g melted butter
¼ cup boiling water
Cut sponge cake into 16 even squares. Place coconut in a bowl and place a piece of baking paper on a rack for drying the dipped lamingtons.
To prepare your toppings, place the chocolate and water in a medium-sized bowl over simmering water. Stir until heated and smooth. Remove from heat. Sift in the icing sugar and cocoa then pour in milk and stir until velvety. Place the bowl back over the water, off the heat, so the chocolate will not cool too quickly.
For the raspberry icing, place jelly crystals and icing sugar in a bowl. Add butter and water, mixing until smooth. If too thick add a bit more water.
Using a fork, dip the sponge pieces one at a time into one of the toppings then roll in coconut. Continue with remaining sponge, dipping half of the pieces in chocolate and half in the raspberry icing.