Shortbread Sprinkle Slice

Serves 24, Prep and Cook 45 mins

125g unsalted butter, chopped

395g can sweetened condensed milk

190g packet pure butter shortbread biscuits

2½ cups desiccated coconut

2 eggs

2 tsps vanilla extract

24 Freckles chocolates

2 tsps hundreds and thousands

ICING

2 cups icing sugar mixture

2-2½ tblsps milk Liquid blue food colouring

1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm 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 to form fine crumbs. Add butter mixture, eggs and vanilla. Process until combined. Pour into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C) for about 25 minutes, or until light golden and firm to touch. Remove. Cool completely in pan.

5 To make icing, place sugar in a bowl. Stir in enough milk to form a smooth, thick consistency. Tint blue with colouring.

6 Lift slice from pan. Transfer to a serving plate. Spread with icing. Working quickly, arrange Freckles over the top. Sprinkle with hundreds and thousands. Stand at room temperature until set.

7 Cut slice into squares to serve.