Coconut and Passionfruit Shortbread Slice

Makes 18, Prep and Cook: 50 mins

125g unsalted butter, chopped 395g can sweetened condensed

milk

190g packet pure butter

shortbread biscuits, broken 2½ cups desiccated coconut 2 eggs

2 tsps vanilla essence

¼ cup fresh passionfruit pulp

ICING

2 cups icing sugar mixture ¼ cup fresh passionfruit pulp

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

2 Place butter and condensed milk in a small saucepan. Stir over a medium heat until butter is melted. Remove. Cool slightly.

3 Process biscuits and coconut in a food processor until finely crushed. Add butter mixture, eggs and vanilla. Process until combined. Add passionfruit. Pulse until just combined. Pour mixture into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C) for about 40 minutes, or until golden brown and firm to touch. Remove. Cool completely in pan.

5 To make icing, combine sugar and passionfruit in a medium bowl. Stir until combined. Stand for 5 minutes. Stir again. Pour over slice. Spread evenly to cover. Stand at room temperature until set.

6 Lift slice from pan. Cut into squares to serve.